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Cajun Meatballs in Brown Gravy

Cajun meatballs in brown gravy with spice-crusted 1.5-inch meatballs swimming in a dark, smoky gravy. Finished with the holy trinity of onion, bell pepper, and celery for Louisiana-style Cajun comfort food.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Cajun-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1.5 lb ground beef
  • 0.333 cup breadcrumbs
  • 1 egg
  • 2 tbsp Cajun seasoning
  • 2 garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 0.25 salt and pepper to taste
Cajun Brown Gravy
  • 2 tbsp butter
  • 0.5 can onion, diced
  • 0.5 can green bell pepper, diced
  • 1 stalk celery, diced
  • 3 garlic, minced
  • 2 tbsp flour
  • 2 cup beef broth
  • 1 tsp Cajun seasoning
  • 1 tsp Worcestershire sauce
  • 1 cup white rice
  • 2 tbsp fresh parsley, chopped

Equipment

  • 1 cast iron skillet

Method
 

Make and sear the meatballs
  1. Mix ground beef, breadcrumbs, egg, Cajun seasoning, garlic, minced, fresh parsley, chopped, and salt and pepper to taste until evenly combined, then roll into 1.5-inch balls.
  2. Heat a cast iron skillet over medium-high heat and sear the meatballs on all sides until browned, then remove and set aside.
Build the Cajun brown gravy
  1. Melt butter in the same pan, then cook onion, diced, green bell pepper, diced, and celery, diced for 5 minutes until softened.
  2. Add garlic, minced and cook for 30 seconds, then sprinkle flour over and cook 1–2 minutes until dark golden.
  3. Whisk in beef broth, Cajun seasoning, and Worcestershire sauce, then simmer for 3–4 minutes until the gravy thickens.
Simmer and serve
  1. Return the browned meatballs to the gravy, cover, and simmer for 10 minutes until cooked through.
  2. Serve the Cajun meatballs and gravy over white rice, garnishing with fresh parsley, chopped.

Notes

Pro tip: For a deeper gravy color, let the flour cook until truly dark golden before whisking in the broth. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently until hot. Freezing is yes—freeze meatballs and gravy (without rice) up to 3 months. For a lower-carb option, swap white rice for cauliflower rice.