MeatBalls With Rice & Gravy (Classic)
Ingredients
- 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
- 1 egg
- 3/4 cup Extra Virgin Olive Oil (pan-fry) (Reserve some oil for gravy)
- 2 medium yellow onions chopped
- 3/4 cup bell pepper diced
- 1/2 tsp salt
- 1/4 tsp cayenne
- 4 cups rice
- 1/2 tsp salt per cup of rice
- water or chicken stock
Step-by-Step Instructions
- Put 4 cups rice to cook with ½ teaspoon salt per cup of rice.
- Meatballs: For the meatballs gently mix the ground beef, minced onion, minced bell pepper, 1 tsp salt, garlic powder, 1/2 tsp cayenne, and egg (all ingredients except the flour for dusting, the rice, and salt for the rice). Heat oil in a heavy cast iron pan over medium-high heat. Have flour ready for dusting meatballs in a bowl. Form golf ball sized meatballs - should be about 6-8 per pound of meat mixture (12-16 total). Dust formed meatballs in flour and place into hot oil. Let meatballs brown in oil for about 7-9 minutes per side until golden brown. 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, leaving drippings in pan. Place the chopped onion & bell pepper mixture into the pot. Mix thoroughly with oil. Let the mixture begin to brown, stirring about every 4 minutes. About 10-12 minutes into the process, add about 1 1/2 tablespoons of warm water to the pan and deglaze pot with flat wooden spatula.
- Continue the browning process, stirring every 4 minutes. Repeat the deglazing with water every 10-12 minutes. The gravy should take approximately 30-35 minutes to complete, so three watering-deglazing intervals should do it. Once the mixture is completely brown, add the remaining seasoning (1/2 tsp salt and 1/4 tsp cayenne) and 1 1/2 cups water.
- Add the meatballs and bring the gravy to a simmer/boil for about 15 minutes to allow flavors to meld. Serve over the cooked rice.
Common Problems and Solutions
Q: Why is my gravy not getting brown enough?
A: Make sure you're using medium-high heat and giving the onions and peppers enough time to caramelize - the full 30-35 minutes. Don't rush the deglazing process. Each time you add water and scrape, you're building layers of flavor and color. If you add too much water at once or deglaze too frequently, you'll steam the vegetables instead of browning them.
Q: Can I bake the meatballs instead of frying?
A: While you can bake them, pan-frying is traditional and creates the flavorful drippings that are essential for making the gravy. The browned bits left in the pan (fond) from frying the meatballs add tremendous depth to the final dish. If you must bake, you'll need to create a separate roux or brown your vegetables in butter/oil to achieve similar flavor.
Q: How do I keep my meatballs from falling apart?
A: Mix the meat mixture gently - overworking makes tough, crumbly meatballs. The egg acts as a binder, so make sure it's well incorporated. Also, let the oil get properly hot before adding the meatballs, and don't turn them too early. Let them develop a good crust on one side (7-9 minutes) before flipping.
Tips and Techniques
Don’t skip the flour dusting on the meatballs - it creates a light crust that helps them hold together during frying and also contributes to thickening the gravy later. When deglazing, use warm water rather than cold to avoid temperature shock that could cause the oil to splatter. The gravy will continue to thicken as the meatballs simmer in it, so if it seems a bit thin after adding the water, don’t worry - it will come together.
Ingredient Substitutions
- ground beef: ground turkey, ground pork, or a mix of beef and pork
- Extra Virgin Olive Oil: vegetable oil or peanut oil
- cayenne pepper: hot sauce or crushed red pepper flakes
- water for gravy: beef stock or chicken stock
Equipment Needed
- heavy cast iron skillet or Dutch oven
- wooden spatula for deglazing
- mixing bowl
- shallow bowl for flour dusting
Historical Context
Meatballs and gravy is a cornerstone of Cajun home cooking, representing the frugal yet flavorful approach of Acadiana kitchens. This dish stretches affordable ground beef into a hearty meal that feeds a family, enhanced by the Cajun holy trinity of onions, bell pepper, and the implied celery (often added by cooks). The technique of building a rich brown gravy from pan drippings is a hallmark of Louisiana cooking.
