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Meatball Stew


  • 5 oz. of Kary’s Dark Roux (Approximately 1/3 of the jar)
  • 1 ½ quarts water
  • 2 medium red potatoes (peeled and cubed)
  • 1 lb. ground beef
  • 1 lb. ground pork
  • 1 cup diced bell peppers
  • 2 cups diced onion
  • 1 tbsp. Kary’s Roux Seasoning


On a small dish, take 5 oz. of Kary’s Dark Roux and using a fork break apart the roux into small pieces to make it easy to dissolve. (Tip: Pour out the oil from the jar before taking any of the roux out of the jar.)

In a small bowl, blend together the onions and bell peppers for the meatballs.


In a bowl, mix together the beef, pork, 1 cup of onion and bell pepper mixture, and Kary’s Roux Seasoning. Once everything is mixed together, create golf ball sized meatballs and set aside to.


In an 8-quart pot, bring 1 ½ quarts of water to a boil. Add the roux, stirring occasionally until the roux has completely dissolved into the water. (Tip: Once your roux has dissolved, you want your roux and water mixture to be a little thinner than you want your end product to be.) Once you have the roux to the consistency you like, add the rest of your onion and bell pepper mixture, potatoes, and meatballs. Bring back to a boil. Once it comes back to a boil, reduce heat to a low boil and cook for about 30-45 minutes, stirring every 5-10 minutes. Cooking time may vary, depending on thickness of meatballs and potatoes. End result: Look for gravy to be the thickness you want, meatballs to be cooked through and through and potatoes to be tender. Serve over rice and top with green onions (optional).

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