Spicy Meatball Gumbo

Ingredients

In this adaptation, the traditional Kashmiri Rista is transformed into a Creole delight by incorporating the flavors and techniques of New Orleans cuisine. The original dish's meatballs are simmered in a rich gumbo base, replacing the traditional tomato-based gravy. The addition of the "holy trinity" of Creole cooking (bell peppers, onions, and celery) and the use of a dark roux further enhance the flavors and textures of the dish. We alse have the original recipe for Rista, so you can check it out.

• For the meatballs: For the meatballs:
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 teaspoons paprika 2 teaspoons paprika
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped 1/4 cup fresh parsley, chopped
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• For the gumbo base: For the gumbo base:
• 1/4 cup vegetable oil 1/4 cup vegetable oil
• 1/4 cup all-purpose flour 1/4 cup all-purpose flour
• 1 onion, diced 1 onion, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 bay leaf 1 bay leaf
• 4 cups chicken or beef broth 4 cups chicken or beef broth
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 28g, 9g
• Carbohydrates (total, sugars): 12g, 4g
• Protein: 38g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, chopped onion, minced garlic, paprika, cayenne pepper, ground cumin, ground coriander, salt, black pepper, cilantro, parsley, breadcrumbs, and beaten eggs. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large pot over medium heat. Add the flour and stir continuously to make a dark roux. Cook the roux until it reaches a deep brown color, being careful not to burn it.
4. 4.
   Add the diced onion, green bell pepper, celery, and minced garlic to the pot. Sauté until the vegetables are softened.
5. 5.
   Stir in the paprika, dried thyme, dried oregano, cayenne pepper, and bay leaf. Cook for another minute to release the flavors.
6. 6.
   Pour in the chicken or beef broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes.
7. 7.
   Gently add the meatballs to the gumbo base. Cover the pot and simmer for an additional 20 minutes, or until the meatballs are cooked through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Creole Rista hot, garnished with fresh parsley. Enjoy with steamed rice or crusty French bread.

Treat your ingredients with care...

• Ground beef and pork — Ensure the meat is fresh and of high quality to enhance the flavor and texture of the meatballs.
• Paprika and cayenne pepper — Adjust the amount according to your desired level of spiciness. Add more for a fiery kick or reduce for a milder flavor.
• Dark roux — Be patient while making the roux and stir continuously to prevent burning. The dark color adds depth and richness to the gumbo base.

Tips & Tricks

• For a smoky flavor, you can add a small amount of liquid smoke to the gumbo base.
• If you prefer a thicker gumbo, you can add a tablespoon of file powder or okra during the simmering process.
• Feel free to customize the meatball mixture by adding your favorite herbs and spices.
• Leftover Creole Rista makes a delicious filling for po' boy sandwiches.
• Serve the gumbo with a side of hot sauce for those who enjoy an extra kick of heat.

Serving advice

Serve the Creole Rista in bowls, accompanied by steamed rice or crusty French bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, place a few meatballs on top of the gumbo and sprinkle with additional chopped parsley. Serve in colorful bowls or traditional Creole gumbo bowls for an authentic touch.