Cajun Meatballs Recipes
CAJUN APPETIZER MEATBALLS
This is a great appetizer meatball recipe with a little kick to it. It can be made ahead and frozen in resealable plastic bags, then added to sauce and heated.
Provided by DOREENB
Categories Appetizers and Snacks Spicy
Time 1h
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 504.4 calories, Carbohydrate 45 g, Cholesterol 132.8 mg, Fat 25.4 g, Fiber 0.9 g, Protein 22.9 g, SaturatedFat 10 g, Sodium 1271.6 mg, Sugar 35.5 g
CAJUN MEATBALL STEW
This is a very popular recipe in the Cajun part of South Louisiana, which is frequently referred to as "Acadiana." If there's one thing we folks in Acadiana love, it's our rice and gravy! I have often said that when I die, if wherever I end up doesn't have rice and gravy, I'll know I didn't make it to Heaven. Cajun Meatball Stew starts off with your typical dark brown roux. Some people prefer to buy it in stores, ready made. I've never understood why, because it's not that difficult to make from scratch. The main thing you must do is stir, constantly, over a medium high heat, never leaving the stove until it's almost the color of chocolate syrup. If you burn it, throw it out and start over, because it will give your gravy a very bitter taste. When I have the time, I prefer to make this the day ahead, separate the meatballs from the gravy, and refrigerate. Not only does this cause the fat from the meat to rise to the top and harden for easy removal, but, enhances the flavor.
Provided by Irishcolleen
Categories Meat
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In heavy dutch oven (preferably cast iron or cast aluminum), heat oil over medium high heat. Add flour. Stir, constantly, until flour is dark brown, being very careful not to burn. Flour should be almost the color of chocolate syrup. This is your roux, which is the base of your gravy.
- To the flour mixture, add 2 cups of the chopped onion, 1 cup of the bell pepper and 1/2 cup of the celery. Reduce heat to medium, cooking until onions are transparent. Add enough water or beef broth to fill pot 2/3 of the way. Bring to a boil, then reduce heat to a simmer.
- While this is cooking, make meatballs by combining ground chuck, remaining onions, bell pepper, and celery, 2 cloves of the minced garlic, eggs, milk, worcestershire sauce, 1/4 cup of the parsley, bread crumbs, and salt and cayenne pepper. Mix well.
- Form into whatever size meatballs you prefer. I like to make mine about 1 1/2 - 2" round. One trick to making tender meatballs is not to pack the meat too firmly. Just form them enough for them to hold together. Also, do not pre-cook the meatballs after rolling.
- Add meatballs to the gravy. DO NOT STIR FOR AT LEAST 20 MINUTES! Stirring them will break them apart. Cook over medium low heat until gravy is desired consistency. Adjust seasoning with salt and cayenne pepper. Skim as much of the fat as you can off of the top.
- Stir in remaining garlic, parsley, and chopped green onions. Cook for 5 minutes longer.
- Serve over hot cooked rice. I usually serve this with a side of early green peas or corn, and a fruit salad of some kind, such as pineapple, topped with grated cheddar cheese.
- As for the prep and cooking times, I just took a wild guess. Hehe!
CAJUN MEATBALLS
Make and share this Cajun Meatballs recipe from Food.com.
Provided by Candace Michelle
Categories Meat
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 340.9, Fat 11.3, SaturatedFat 4.4, Cholesterol 103, Sodium 472.8, Carbohydrate 37, Fiber 1.1, Sugar 21.5, Protein 21.3
CAJUN MEATBALLS
Love meatballs? Try this low-calorie recipe that uses turkey mince, served in a hot pepper sauce
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 306 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 1.09 milligram of sodium
CAJUN MEATBALLS
Serve these Cajun-seasoned meatballs with your favorite sauce over rice or pasta. Form larger meatballs to serve in a sub sandwich. Or toss with barbecue sauce and spear with a toothpick for appetizers.
Provided by Zatarain's
Categories Entrees,
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Mix bread crumbs, vegetables and seasonings in large bowl. Add ground beef and egg; mix well. Form into 1-inch meatballs (about 45). Place on foil-lined 15x10x1-inch baking pan.
- Bake 30 minutes or until cooked through. Serve over cooked pasta with your favorite pasta sauce, if desired.
Nutrition Facts : Calories 238 Calories
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