Becky’s Kitchen – Cajun Meatballs

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Here’s the recipe!!

I have a favorite meatball recipe called Cajun Appetizer Meatballs that I originally just made when I needed some appetizers for a party or other gatherings. I have now moved it from my Appetizers binder to my Main Dishes binder because these mighty little meatballs are definitely more than just appetizers! Once you taste these meatballs, you will probably want to make them more than a few times a year! They are so flavorful and have just a little bite from the Cajun seasoning.

Here is the recipe for Cajun Appetizer Meatballs.

  • 1 egg, slightly beaten
  • ¼ cup bread crumbs
  • ¼ cup milk
  • ¼ cup finely chopped onion
  • 1 tablespoon of Cajun seasoning (I use Slap Ya Mamma.)
  • 1 tablespoon Worcestershire sauce
  • 1 lb. lean ground beef
  • ½ cup barbeque sauce
  • ½ cup peach preserves
  1. Preheat oven to 350 degrees.
  2. Line a rimmed baking sheet with foil; coat with cooking spray.
  3. Stir together egg, bread crumbs and milk in a bowl. Stir in onions, Cajun seasoning and Worcestershire sauce.
  4. Add beef and mix well. (I use my clean hands!)
  5. Form into small meatballs using about 1 ½ tablespoon of meat mixture for each meatball. Place them on the prepared baking pan.
  6. Bake 20 minutes, or until an instant-read thermometer registers 160 degrees.
  7. Meanwhile, stir together barbeque sauce and peach preserves in a small saucepan over medium heat until preserves are melted – about 5 minutes.
  8. Transfer meatballs to a serving dish, then drizzle with sauce. Toss together to coat.

(You can also put the cooked meatballs in a crockpot, drizzle with sauce and turn it on low.)

Another way to use these meatballs is to make them Cajun meatballs with a Swedish twist! Make the meatballs, but don’t make the barbeque sauce. Instead, check out this yummy recipe for Swedish Meatballs.

  • 1 tablespoon butter
  • 1 pound sliced fresh mushrooms
  • 1 can (14 ½ oz.) reduced sodium beef broth
  • 1 can (10 ¾ oz.) condensed cream of chicken soup – undiluted
  • 1 envelope Lipton Beefy Onion Soup mix
  • Cajun meatballs – I make a double batch for this recipe.
  • 2/3 cup sour cream
  • Hot cooked noodles or mashed potatoes
  1. In a large skillet, heat butter over medium-high heat; saute mushrooms until tender, 4-5 minutes.
  2. Stir in broth, cream of chicken soup and dry soup mix, making sure that everything is mixed in well.
  3. Stir in sour cream and hot meatballs.
  4. Serve over warm noodles or mashed potatoes.

FYI: This sauce can also be used to make stroganoff or smothered steak or just as a gravy on noodles or mashed potatoes.

Enjoy!

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