CAJUN MEATBALLS RECIPES
CAJUN MEATBALLS RECIPE - FOOD.COM
Make and share this Cajun Meatballs recipe from Food.com.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
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, FatContent 11.3, SaturatedFatContent 4.4, CholesterolContent 103, SodiumContent 472.8, CarbohydrateContent 37, FiberContent 1.1, SugarContent 21.5, ProteinContent 21.3
CAJUN MEATBALL STEW RECIPE - FOOD.COM
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.
Total Time 1 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours
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!
Nutrition Facts : Calories 765.9, FatContent 55.8, SaturatedFatContent 14.8, CholesterolContent 167.8, SodiumContent 208.5, CarbohydrateContent 32.3, FiberContent 3.4, SugarContent 5.5, ProteinContent 33.3
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CAJUN MEATBALLS RECIPE | BBC GOOD FOOD
Love meatballs? Try this low-calorie recipe that uses turkey mince, served in a hot pepper sauce
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
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Calories 306 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Cuisine Cajun & Creole
Calories 306 calories per serving
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MEMAW'S CAJUN MEATBALLS AND GRAVY - BIGOVEN
"Meatballs and gravy just like Memaw makes."
From bigoven.com
Reviews 0
Total Time 40 minutes
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From bigoven.com
Reviews 0
Total Time 40 minutes
Cuisine Cajun
Calories 1078 calories per serving
- "1. Chop all the veggies and set aside. 2. Prepare your meat by seasoning and mixing in breadcrumbs to keep them together if you are having trouble with your meatballs falling apart throw in one egg to the mixture. 3. Form your meatballs and then brown them in the oil... (don't worry about cooking them all the way through... cook till they are about 3/4 of the way there...you are just browning them for right now. They will be going back in the pot to cook the rest of the way.) 4. After browning the meatballs set them aside. 5. Add veggies garlic and seasoning to the drippings from the meatballs. Brown the veggies until they are cooked down. 6. Add the roux and stir till it's melted together with veggies. (May have to add a little water to get it to melt). 7. Add meatballs back in to the pot and then add water to bring them to a simmer. Be careful adding too much water will make your gravy thin. If your gravy starts looking thin add a flour/water mix to thicken. Let meatballs simmer until they are cooked through. Serve over rice."
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CAJUN MEATBALLS RECIPE | BBC GOOD FOOD
Love meatballs? Try this low-calorie recipe that uses turkey mince, served in a hot pepper sauce
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Cuisine Cajun & Creole
Calories 306 calories per serving
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Cuisine Cajun & Creole
Calories 306 calories per serving
- 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.
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The author/chef writes - “I have many fond memories of eating this dish growing up. There are as many variations as there are cooks in Acadiana, all of them wonderful. This is a recipe that I think everyone in the Acadian culture has had, and does not share with outsiders. It’s time. I have prepared this for friends in Houston and they loved it.“
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Reviews 5
Total Time 00:01:30
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"Meatballs and gravy just like Memaw makes."
From bigoven.com
Reviews 0
Total Time 40 minutes
Cuisine Cajun
Calories 1078 calories per serving
From bigoven.com
Reviews 0
Total Time 40 minutes
Cuisine Cajun
Calories 1078 calories per serving
- "1. Chop all the veggies and set aside. 2. Prepare your meat by seasoning and mixing in breadcrumbs to keep them together if you are having trouble with your meatballs falling apart throw in one egg to the mixture. 3. Form your meatballs and then brown them in the oil... (don't worry about cooking them all the way through... cook till they are about 3/4 of the way there...you are just browning them for right now. They will be going back in the pot to cook the rest of the way.) 4. After browning the meatballs set them aside. 5. Add veggies garlic and seasoning to the drippings from the meatballs. Brown the veggies until they are cooked down. 6. Add the roux and stir till it's melted together with veggies. (May have to add a little water to get it to melt). 7. Add meatballs back in to the pot and then add water to bring them to a simmer. Be careful adding too much water will make your gravy thin. If your gravy starts looking thin add a flour/water mix to thicken. Let meatballs simmer until they are cooked through. Serve over rice."
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Reviews 5
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