1.5 pounds ground beef
1 egg beaten
1/2-1/3 cup grated mozarella cheese
1 clove minced garlic
1 teaspoon salt and pepper, each
1/3 cup milk
1 t creole seasoning
STEW
1/2 medium onion, chopped
1 small green bell pepper, chopped
2-3 tablespoons butter
1 t oil
1/4 c flour
3 cups beef broth
6 medium red potatoes, diced
3/4 lbs carrots, chopped
Hot sauce to taste
Dash Italian seasoning
1-2 t creole seasing
salt and pepper to taste
cooked white rice
Instructions
MEATBALLS
Preheat the oven to 350°.
Add all the meatball ingredients to a large bowl. Mix until just combined. Don't work the crap out of it. Be gentle.
Form into balls, however big you want it. Bake for 20-25 minutes, depending on size. Remove and set aside.
STEW
Add butter and oil to a large skillet. When hot, add in your chopped onion. Cook until just softened.
Add flour and make a roux. This should only take a minute or two.
Add beef broth and whisk until it becomes one. Just a big ole pot of roux/gravy.
Add the meatballs to the pot, along with the hot sauce, bell pepper, carrots, potatoes and seasonings. Try to make sure your meatballs are sitting in the liquid, not on top.
Bring it up to a low boil, then reduce the heat to a simmer, with the lid cracked, until the potatoes are done and you like the thickness, stirring often.
While you got this simmering, go ahead and cook your white rice, by whichever method you choose.
When you like the way it looks and your potatoes are tender, you're done.
