Best 5 Cajun Party Meatballs Recipes

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**Tantalize your taste buds with a flavorful journey to the heart of Louisiana with our irresistible Cajun Party Meatballs!**

These bite-sized delights are a symphony of bold spices, succulent meat, and a tantalizing sauce that will leave you craving more. Each meatball bursts with a medley of Cajun seasonings, capturing the essence of this vibrant Southern cuisine. Whether you're hosting a lively party or simply craving a delectable snack, these meatballs are guaranteed to be the star of the show.

Our curated collection of recipes offers a diverse range of culinary experiences, catering to various dietary preferences and taste profiles. From classic beef meatballs smothered in a rich tomato sauce to vegetarian options featuring succulent lentils and hearty vegetables, there's a recipe for every palate. We've also included a tantalizing turkey meatball recipe for those seeking a leaner alternative, ensuring that everyone can indulge in this Cajun party without compromise.

But the journey doesn't end there. We've also included a selection of delectable dipping sauces to complement the meatballs perfectly. From a creamy horseradish sauce that adds a touch of tang to a spicy Sriracha mayo that brings the heat, these sauces will elevate your meatballs to the next level.

So gather your friends, family, or simply indulge in a solo culinary adventure. With our easy-to-follow recipes and mouthwatering flavors, you'll be transported to the vibrant streets of New Orleans with every bite of these Cajun Party Meatballs.

Here are our top 5 tried and tested recipes!

CAJUN MEATBALLS



Cajun meatballs image

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

2 tbsp butter
2 tbsp plain flour
1 onion , finely chopped
1 green pepper , deseeded and finely chopped
2 celery sticks, finely chopped
2 garlic cloves , chopped
1 bay leaf
400g can plum tomato
1 chicken stock cube
dash of Tabasco sauce or hot pepper sauce
4 spring onions , finely sliced
handful coriander , roughly chopped
rice or mash , to serve
1 tbsp Cajun seasoning
500g pack turkey mince
1 tbsp vegetable oil

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 PARTY MEATBALLS



Cajun Party Meatballs image

Wanting something a little different thought I would like to add something beyond Cranberry sauce and chili sauce to my meatballs... not that there is anything wrong with this, I am having those too!! My spread this year will consist of meatballs from sweet and sour to meatballs with a kick!

Provided by Barbara Kavorkian

Categories     Other Snacks

Time 2h

Number Of Ingredients 15

1 lb lean ground beef
1 lb ground sausage (sweet or hot)
1/2 tsp liquid smoke (optional)
1 Tbsp hot pepper sauce
1/4 c cajun seasoning
2 Tbsp worcestershire sauce
2 Tbsp dried parsley
pinch of dried celery seed
1-2 clove garlic zested
1/2 c finely chopped onion
1/2 c fresh bread crumbs, plain
1/2 c milk
2 eggs
1 c bbq sauce (i like jack daniels original, or you can use your own blend)
1 c apricot preserves or peach preserves if you prefer

Steps:

  • 1. Preheat oven to 350° F. Lightly spray a medium baking sheet.
  • 2. In a large bowl, mix thoroughly the ground beef, pork, liquid smoke if you choose, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, celery seed, garlic, onion, bread crumbs, milk, and egg.
  • 3. 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.
  • 4. Combine the barbeque sauce and preserves in a bowl and set aside. When meatballs are done in the oven, place in the crock pot and cover with the barbeque sauce mixture and set on low for approximately an hour to warm preserves. Toss to coat before serving. You can leave them in the crock or put into a fondue pot to keep warm and look festive.

CAJUN APPETIZER MEATBALLS



Cajun Appetizer Meatballs image

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

1 pound lean ground beef
1 ½ teaspoons hot pepper sauce
2 tablespoons Cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon dried parsley
¼ cup finely chopped onion
¼ cup fresh bread crumbs
¼ cup milk
1 egg
½ cup barbeque sauce
½ cup peach preserves

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 MEATBALLS



Cajun Meatballs image

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

2 lbs lean ground beef
1 tablespoon pepper sauce
3 tablespoons cajun seasoning
2 tablespoons Worcestershire sauce
1/2 cup finely chopped onion
1/2 cup seasoned bread crumbs
1/2 cup milk
2 eggs, lightly beaten
1 cup barbecue sauce
1 1/4 cups peach preserves

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 MEATBALL STEW



CAJUN MEATBALL STEW image

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

3/4 cup vegetable oil
1 cup all-purpose flour
3 cups onions, finely chopped
1 1/2 cups bell peppers, finely chopped
1 cup celery, finely chopped
water or beef broth
4 garlic cloves, minced
2 lbs ground chuck
2 large eggs
1/4 cup milk
1 tablespoon Worcestershire sauce
1/2 cup fresh parsley, chopped
1/3 cup plain breadcrumbs
salt and cayenne pepper
1/4 cup green onion, chopped

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!

Tips:

  • Use a variety of ground meats to create flavorful meatballs. Ground beef, pork, and turkey are all great options.
  • Season the meatballs generously with Cajun spices. This will give them a delicious, smoky flavor.
  • Cook the meatballs in a slow cooker on low for 4-6 hours. This will help them to become tender and juicy.
  • Serve the meatballs with your favorite dipping sauce. Ranch dressing, barbecue sauce, and honey mustard are all great options.

Conclusion:

These Cajun party meatballs are a delicious and easy appetizer that is perfect for any occasion. They are sure to be a hit with your guests. So next time you are looking for a crowd-pleasing snack, give these meatballs a try. You won't be disappointed!

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