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one plain bowl of soft pale-orange cheddar grits topped with four browned meatballs and brown gravy containing small cooked green pepper, celery and onion pieces, with no shrimp, rice, parsley or garnish
Rachel Kim

Crockpot Cajun Meatballs

A browned roux gives these Cajun-style meatballs a gravy with more depth than broth and a spoonful of seasoning. Cook the onion, pepper and celery first, then take the flour and oil to a peanut-butter color before adding the liquid. The meatballs carry paprika and thyme inside, with a little cayenne that doesn't have to take over the whole bowl. Cheddar grits make a soft base for the finished gravy. Stir the grits at the stove just before serving and keep the cheese off a hard boil, so the bottom of the bowl stays smooth while the vegetables and meatballs provide the texture.
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Prep Time 30 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 lb 85% lean ground beef
  • 3/4 lb ground pork
  • 1/3 cup plain panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 2 tbsp finely grated yellow onion
  • 3/4 tsp fine salt for meatballs
  • 1 tsp sweet paprika
  • 1/2 tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 3 tbsp neutral oil for gravy, divided
  • 1 small yellow onion finely diced
  • 1 green bell pepper finely diced
  • 2 small celery stalks finely diced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1/4 tsp fine salt for gravy
  • 1 cup quick-cooking grits not instant
  • 4 cups water for grits
  • 1/2 tsp fine salt for grits
  • 1 tbsp unsalted butter
  • 3 oz sharp cheddar grated

Method
 

  1. Heat the oven to 425°F and oil a rimmed sheet with the teaspoon oil. Soak panko in milk for 3 minutes, then mix gently with beef, pork, egg, grated onion, meatball salt, paprika, thyme, cayenne and pepper. Form 24 meatballs and bake for 16 to 20 minutes until the centers reach 160°F.
  2. Meanwhile, heat 1 tablespoon gravy oil in a saucepan and cook diced onion, bell pepper and celery for 7 minutes until soft. Transfer vegetables to a bowl.
  3. Add remaining gravy oil and flour to the pan. Cook over medium heat for 5 to 7 minutes, stirring constantly, until peanut-butter brown; gradually whisk in broth, return vegetables and add gravy salt, then simmer for 3 minutes.
  4. Transfer hot gravy and hot meatballs to a 4-quart slow cooker. Cover and cook on HIGH for 2 hours, turning gently once, until meatball centers reach 165°F.
  5. Near serving, bring grits water and grits salt to a boil. Whisk in grits, reduce to low and cook for 5 to 7 minutes, stirring often, until tender; remove from heat and fold in butter and cheddar.
  6. Divide grits among 6 bowls and top each with 4 meatballs and vegetable gravy. Serve while the grits are soft.