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The author/chef writes - "I have many fond memories of eating this dish growing up. There are as many variations as there are cooks in Acadiana, all of them wonderful.
This is a recipe that I think everyone in the Acadian culture has had, and does not share with outsiders. It’s time. I have prepared this for friends in Houston and they loved it."
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| Ingredients |
| MEATBALLS |
2 pounds ground beef |
| 1/2 cup minced yellow onion |
1/4 cup bell pepper minced |
| 1 tsp salt |
1 tsp garlic powder |
| 1/2 tsp cayenne |
1 cup flour for dusting meatballs |
| 3/4 cup Extra Virgin Olive Oil (pan-fry) (Reserve some oil for gravy) |
1 egg |
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| GRAVY |
2 medium yellow onions chopped |
| 3/4 cup bell pepper diced |
1 tsp salt |
| 1/4 tsp cayenne |
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RICE |
| 4 cups rice |
1/2 tsp salt per cup of rice |
| water |
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| Directions |
Put 4 cups rice to cook with ½ teaspoon salt per cup of rice.
Meatballs:
Gently mix all ingredients for meatballs. Heat oil in a heavy cast iron pan. Have flour ready for dusting meatballs in a bowl. Form golf ball sized meatballs should be about 6-8 per pound of meat mixture. Dust formed meat in flour and place into hot oil. Let meatballs brown in oil for about 7-9 minutes per side. Once the meatballs are fried remove and place on paper towels to absorb excess oil.
Gravy:
Medium-High heat. Drain Oil down to 1/3 cup of oil in pan leave drippings in pan. Place onion & bell pepper mixture into pot. Mix thoroughly with oil. Let the mixture begin to brown. Stir about every 4 minutes. About 10-12 minutes into process add about 1 ½ tablespoons of warm water to the pan, and deglaze pot with flat wooden spatula. Continue the browning process stirring every 4 minutes. Repeat the water ever 10-12 minutes. The gravy should talk approximately 30-35 minutes to complete. So, three watering-deglazing intervals should do it. Once the mixture is completely brown, add the seasoning and 1 ½ cups water. Add the meatballs and bring the gravy to simmer/boil for about 15 minutes.
Serve over steamed rice with fresh vegetables.
Recommended Sides:Really nice with fresh tomato & cucumber.
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