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Andrew Fowler

Cajun Beef Meatballs and Okra Rice

Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 large egg
  • 1/3 cup plain dry breadcrumbs
  • 1 tsp sweet paprika
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/4 tsp cayenne
  • 3/4 tsp fine salt divided
  • 1 tbsp neutral oil
  • 1 small yellow onion diced
  • 1 celery rib diced
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 1 cup long-grain white rice rinsed and drained
  • 1 can 14.5 oz diced tomatoes with juices
  • 1 1/2 cups low-sodium beef broth
  • 8 oz frozen sliced okra

Method
 

  1. Mix beef, egg, breadcrumbs, paprika, oregano, thyme, cayenne, and 1/2 teaspoon salt; shape sixteen equal meatballs.
  2. Heat oil in a deep 12-inch skillet over medium-high. Brown meatballs 5 to 6 minutes, turning twice; transfer to a plate, leaving centers raw for covered cooking.
  3. Reduce to medium; cook onion, celery, and pepper 5 minutes. Add garlic and rice; stir 1 minute.
  4. Add tomatoes with juices, broth, okra, and remaining 1/4 teaspoon salt. Bring to steady simmer; arrange meatballs over rice.
  5. Cover tightly; cook on low 20 to 23 minutes without stirring until rice is tender and centers reach 160°F. If rice is firm and pan dry, add 2 tablespoons water; cover and cook 3 minutes more.
  6. Remove from heat; rest covered 5 minutes. Fluff rice around meatballs; serve four meatballs per portion.