Preheat your oven to 350°F (175°C). In a large bowl, combine ground beef, chopped parsley, beaten egg, grated Parmesan, minced garlic, salt, pepper, milk, and fresh oregano. Mix until just combined, being careful not to overwork the meat. Form into meatballs about 1 inch in diameter and place on a baking sheet. Bake for 20–25 minutes until browned and cooked through.

While the meatballs bake, heat 1 tablespoon of oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened and translucent. Stir in the green bell pepper and cook for an additional 3 minutes until vibrant and tender. Next, add your roux, stirring it into the vegetables until well incorporated and heated through.

Gradually whisk in the beef broth, ensuring no lumps from the roux. Continue stirring over medium heat until the mixture thickens slightly, about 5-7 minutes. Bring to a gentle simmer to allow flavors to meld together.

Once the meatballs are done baking, carefully add them to the stew base along with diced red potatoes and sliced carrots. Gently stir to ensure meatballs are submerged, allowing the vegetables to absorb flavor.

Bring the stew to a low boil, reduce heat to low, and cover with a cracked lid. Allow to simmer for 30-40 minutes, stirring occasionally until potatoes are tender. Adjust seasoning with salt, pepper, and a dash of Tabasco sauce if desired.

Prepare your white rice using your preferred method, typically taking about 15-20 minutes, timing to coincide with the stew's cooking.

Once the potatoes are fork-tender and the stew has thickened, serve scoops of Cajun Meatball Stew over a bed of white rice, garnished with chopped parsley.