Cajun Meatballs
Tasty Cajun Meatballs made with a beef and pork blend mixed with onions, garlic, bread and South Louisiana seaonings.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Here's What You Need
- 2 lbs ground chuck
- 1 lbs ground pork
- 2 cups yellow onion - finely chopped or grated
- 3 Tablespoons garlic - finely chopped or pressed
- 4 slices white bread
- ½ cup whole milk
- ½ cup dry white wine
- 2 tablespoon Worcestershire Sauce
- 2 eggs
Herb and Spice Blend
- 2 Tablespoon Cajun Seasoning - See Notes
- 1 tablespoon fresh parsley - chopped
- 1 teaspoon kosher salt
Here's What You Do
- Preheat oven to 400 degrees Fahrenheit. Let meat warm to room temperature. Soak stale bread in milk; prep and measure the remaining ingredients.
- In a large glass bowl, combine the ground meats.
- Add the ingredients and thoroughly mix into the meats until the ingredients are evenly distributed throughout the mix before adding the next ingredient:
- Mix in the eggs.
- Mix in the onions, garlic, and parsley.
- Mix in the white wine, the Worcestershire, and the Herb and Spice Blend.
- Mix in the Panade (milk-soaked bread). Combine completely and set aside for about 15 minutes.
- Form the meatballs by hand or with a meatballer into 1 to 1 ½" diameter balls. Place on a baking sheet that has been sprayed with cooking spray. Bake in the 400-degree Fahrenheit oven for about 25 to 30 minutes, turning over at about 15 minutes.
Notes
Read my article, Cajun Meatballs, for step-by-step instructions with photos and lots of Hints and Tips.
Roll the meatballs into whatever size you want from mini to massive. I usually end up with approximately 35 to 40 meatballs around an inch in diameter.
These meatballs freeze well. Separate the meatballs into meal-size portions. When cooled, freeze them on a baking sheet, then transfer the frozen meatballs to an airtight container or a vacuum-sealed bag. They can be held in the freezer for 2 to 3 months.
Leftover meatballs should be held in an airtight container in the fridge for 3 to 4 days. Uncooked meatballs can be held in an airtight container in the fridge for 1 to 2 days.
Nutrition
Calories: 215kcal | Carbohydrates: 6g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 216mg | Potassium: 272mg | Fiber: 1g | Sugar: 2g | Vitamin A: 399IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 2mg
