In a bowl mix together all the ingredients for the meatballs. Do not overmix. Roll into 1 inch in diameter meatballs. Not too big, not too small.

Dice up the onion, bell pepper, and garlic. Set aside for later.

Over medium to high heat, put 2 tablespoons of avocado oil in the pan to heat up. Sear/brown meatballs until they have a nice crust on each side of the meatball, around 10 mins. When nice and golden brown take out of the pan and transfer to a plate. You should have brown bits left in the pot, these will help later to make your roux/gravy.

You will now sauté your veggies over medium heat in the same pot as the meatballs cooked in. If your pan has enough oil and fat drippings, you will not need to add additional oil. If not add an extra 1 tablespoon of oil. Sauté veggies until soft and season with the 1 tsp of Cajun seasoning or with a pinch of salt/pepper. Around 10 mins.

You will now start your roux. Lower your heat to low medium. Pour in the ¼ cup of avocado oil and then your ¼ cup of cassava oil into the veggie mixture. You will whisk this mixture until it reaches a light brown color. Will take around 8-10 mins. Do not burn the flour mixture. It will look weird but will come together once you add liquid to it in the next step.

Pour in 1 cup of your broth or water and deglaze the pan. Using your whisk, scrape up any bits that are stuck to the bottom of the pot. Raise the heat to medium-high and bring to a boil. Continue to whisk the mixture getting it nice and smooth. Lower the heat back to medium and simmer for 5 minutes.

Add in another cup of broth or water and mix well. Add the meatballs back in.

Simmer for another 15-20 mins.

Season to taste with additional Cajun seasoning or salt/pepper.