Submitted by cookinglouisiana.com
Meatballs:
Email to a Friend2 lbs ground beef
2 eggs
1/2 onion minced
1 tbs. garlic minced
Lg. handful chopped green onions
2 tsp. creole seasoning
1/2 tsp. fresh ground black pepper
1 tsp. Worcestershire sauce
1/2 tsp. liquid smoke
Mix well and form small meatballs. You can fry these in a large pan, or bake them in the oven until done.
Stew:
1 onion chopped
1/2 bell pepper chopped
1/2 onion chopped large (1" x 1")
1/2 bell pepper chopped large
2 fresh jalapenos de-seeded and chopped (optional)
1 stalk celery chopped
1 tsp. garlic minced
1/2 cup dark roux
4 beef bullion cubes in 2 cups water
cooked rice or mashed potatoes
Make the roux, add vegetables and sauté until onions begin to brown. Add bullion water and meatballs and bring to a boil. Simmer until a stew-like thickness is obtained. Serve over hot rice or mashed potatoes.