Meatball Stew

3 oz canola oil
1 cup onions, small diced
1 cup green bell peppers, small diced
1 cup celery, small diced
1 ½ lbs ground beef, 80/20
½ lb ground pork
1 egg
¼ cup breadcrumbs
3 Tbsp + ½ tsp Chef Paul Prudhomme’s Meat Magic®, in all
¼ cup all-purpose flour
1 Tbsp garlic, minced
3½ cups beef stock
½ tsp granulated garlic
½ tsp Worcestershire sauce
½ tsp Chef Paul Prudhomme’s Magic Pepper Sauce®

Heat 2 Tbsp of oil in a skillet over high heat. Add the onions, bell peppers, and celery and sauté until onions are soft and translucent and starting to brown. Place cooked vegetable mixture in refrigerator until cool enough to handle. Mix the beef, pork, egg, breadcrumbs, 1 Tbsp plus 1 tsp of Meat Magic®, and half of the cooked vegetables together in a large bowl. Roll mixture into 2 oz balls (about the size of a golf ball). Mix will make about 20-24 balls. Place meatballs in fridge for 20 minutes (this will help them hold their shape). Heat the remaining oil in a heavy pot over medium heat. Working in 2 batches, brown the meatballs on all sides, being careful not to break them up. After the first batch is done, strain the oil, place the browned meatballs aside and reserve any browned bits from the pot. Return oil to pot and start second batch of meatballs. Repeat the straining process after the second batch is browned and again return oil to pot. Add the flour to the oil and stir continuously for a few minutes, until roux is the color of peanut butter, being careful not to burn it. Add the rest of the reserved vegetables to the pot along with the minced garlic and cook for another 5 minutes. Whisk in the stock and 1 Tbsp of the Meat Magic®. Bring to a boil then lower to a simmer, cover and cook for one hour, stirring every 15 minutes. Add the meatballs, leftover browned bits and the rest of the seasoning, cover and let simmer for 30 minutes. Add the granulated garlic, Worcestershire sauce and Magic Pepper Sauce® to the pot, stir well, then skim any oil that rises to the top. Serve hot over white rice.