For the meatballs:
Mix all ingredients in a bowl; yes, with your hands! Preheat oven to 350 F. Make meatballs about the size of golf balls. Place in aluminum pans and bake for approximately 30 – 40 minutes or until insides are no longer pink. Remove from greasy pan as soon as the timer goes off and set aside.
For the stew:
While your meatballs are cooking, you can start your stew. Heat oil in Dutch oven or black iron pot over medium high heat. Add flour and stir with a wooden spoon. Keep stirring until your roux is the color of chocolate. If you stop stirring, it will stick and it will burn. Black flecks means it burnt. You have to throw that out and start completely over. Once your roux is dark enough, add your seasoning blend and cook about 2 minutes; just long enough for the onions to start to wilt. Then add your Beazell's Cajun Seasoning, beef broth and about 1 – 2 cups of water. And this whole time you are stirring. NO, your arm will not fall off! Bring it to a boil and then reduce the heat to a simmer. By this time or shortly after, the meatballs will be done. Just set your meatballs aside for a little while. I let my gravy cook about 20 to 30 minutes to really bring the flavors together and thicken up nicely. Add your meatballs (if you need to add a little water to bring the water over the meatballs, do it now), stir well and allow to cook about 10 – 15 minutes. Add your peeled and chunked potatoes and allow to cook about 15 minutes or until potatoes are soft but not totally dissolving. Adjust with Beazell's Cajun Seasoning to taste and if needed, add a dash of salt. Remove from heat and serve over warm white rice.
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