Best 5 Grilled Cajun Cheddar 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 MEATBALLS

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.

GRILLED MEATBALLS

Steps:

• Make yogurt sauce:
• Line a large sieve with cheesecloth and place it over a bowl. Spoon the yogurt into the sieve and refrigerate for 4 to 6 hours to drain off the excess water. You should end up with 1 1/2 to 2 cups drained yogurt. Place the yogurt in a bowl and stir in the garlic, olive oil, and lemon juice. Fold in the mint and season to taste with salt and pepper. Cover and refrigerate until needed.
• Make the onion salad:
• Place the onion slices in a colander and sprinkle with salt. Toss and let stand for 15 minutes. Rinse well and pat dry. In a bowl, combine the onions, parsley, coriander, and turmeric. Toss well and set aside.
• Preheat the grill or broiler.
• In a bowl, combine the beef, onions, garlic, eggs, thyme, pepper, and 1/2 teaspoon salt. Mix until mixture holds together well. Form into twelve 3-inch ovals, about 1 1/2-inches wide and thread them onto metal skewers.
• Brush the meatballs with olive oil and sprinkle with salt. Place the skewers on an oiled grill rack or broiler pan and grill or broil, turning to brown on all sides, until cooked through, about 8 minutes.
• Remove the skewers from the grill or broiler and slip the meatballs off the skewers. Cut the pitas into halves and place a meatball into each half. Serve with the yogurt sauce, onion salad, and tomato slices on the side

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.

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.