Cajun Appetizer Meatballs Recipes

CAJUN APPETIZER MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
• In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
• Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
• In a small bowl, combine the barbeque sauce and peach preserves.
• When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

CAJUN APPETIZER MEATBALLS

Steps:

• Preheat oven to 350 Lightly grease a medium baking sheet.
• In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
• Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
• In a small bowl, combine the barbeque sauce and peach preserves.
• When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture.
• Toss to coat.

CAJUN MEATBALLS

Steps:

• Lightly grease a medium baking sheet.
• In a large bowl, mix ground beef, Tabasco sauce, Cajun seasoning, worcestershire sauce, onion, bread crumbs, milk, and eggs.
• Form mixture into 1/2 in size meatballs and place on greased baking sheet.
• Bake in preheated 350 oven for 45 minutes or until meatballs are fully cooked.
• Remove meatballs from oven and transfer to paper towels to dran fat. In a small bowl, prepare sauce by whisking together barbecue sauce and peach preserves until well blended.
• Place warm meatballs in a serving dish and cover with sauce. Toss meatballs thoroughly to coat with sauce. Serve warm.

CAJUN MEATBALLS

Steps:

• Put the butter in a pan over a low heat. Stir in the flour and cook, stirring all the time to make a roux. Cook until the roux is hazelnut brown in colour - make sure that it doesn't burn. Tip in the vegetables, garlic and bay leaf, stir briefly, then pour in the tomatoes and 1½ cans of water. Crumble in the stock cube, add the hot sauce, then cover and cook for 15 mins, stirring occasionally, while you make the meatballs.
• Work the spice and some seasoning into the turkey mince. Try not to over-handle or it will toughen. Shape into 20 meatballs.
• Heat the oil in a large non-stick pan and quickly brown the meatballs in batches until they are nicely coloured on all sides.
• Stir the sauce, then drop in the meatballs and cook on a low heat for 10 mins until the turkey is cooked through. Scatter over the spring onions and coriander, and serve with some rice or mash.