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Creole Smothered Ground Pork Meatballs​

Savory, soul-warming, and packed with bold Creole flavor. These smothered pork meatballs simmered slowly in rich flavorful gravy served over fluffy rice makes sure every bite is soaked in a silky and seasoned finish. It’s classic comfort food with a Louisiana twist, simple enough for weeknights but satisfying enough for Sunday supper.​

Cooking time 1 hr
Preparation time Prep 15 min
Serves Serves 6

Ingredients

  • Meatballs:
  • 2 lbs ground pork​
  • 1 tbsp + 1 tsp Creole Seasoning, divided​
  • ½ tsp black pepper​
  • ½ cup fine breadcrumbs​
  • 1 large egg​
  • ¼ cup finely diced onion​
  • 1 tbsp Worcestershire sauce​
  • 2 tbsp oil​
  • Gravy​:
  • 2 tbs all-purpose flour​
  • 2 large onions, sliced​
  • 1 bell pepper, sliced​
  • 3 cloves garlic, minced​
  • 5 cups water​
  • 1 tsp dried thyme​
  • 1 bay leaf​
  • Cooked parboiled rice, for serving​

Ingredients

  • Meatballs:
  • 2 lbs ground pork​
  • 1 tbsp + 1 tsp Creole Seasoning, divided​
  • ½ tsp black pepper​
  • ½ cup fine breadcrumbs​
  • 1 large egg​
  • ¼ cup finely diced onion​
  • 1 tbsp Worcestershire sauce​
  • 2 tbsp oil​
  • Gravy​:
  • 2 tbs all-purpose flour​
  • 2 large onions, sliced​
  • 1 bell pepper, sliced​
  • 3 cloves garlic, minced​
  • 5 cups water​
  • 1 tsp dried thyme​
  • 1 bay leaf​
  • Cooked parboiled rice, for serving​

Directions

  1. In a large bowl, combine ground pork, 1 tablespoon Creole Seasoning, black pepper, breadcrumbs, egg, diced onion, and Worcestershire sauce. Mix just until combined and form into golf ball–sized meatballs.​

  2. Heat 2 tablespoons oil in a heavy bottom pot over medium heat and brown the meatballs on all sides. They do not need to cook through. Remove and set aside.​

  3. In the same pot, add sliced onions and bell peppers and cook until tender, about 5 minutes. Stir in garlic and cook until fragrant. Stir in flour and cook for an additional 2 minutes. Slowly whisk in water until smooth. Add remaining teaspoon of Creole Seasoning, thyme, and bay leaf.​

  4. Return the meatballs to the pot, cover, and simmer on low for 40 minutes stirring occasionally until the gravy is thick and smooth, sand the ground pork reaches an internal temperature of 160 degrees F. Taste gravy and adjust seasoning as needed.​

  5. Serve generously over hot parboiled rice and spoon that gravy over the top and enjoy!​

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