Cajun Meatballs & Spaghetti
Cuisine: Cajun
  • For the meatballs:
  • 1 tablespoon olive oil
  • ¼ cup diced onion (or shallots)
  • ¼ cup diced celery
  • ¼ cup diced green or red bell pepper
  • 1 clove garlic, minced
  • ½ lb. ground chuck
  • ½ lb. ground pork
  • 1 cup bread crumbs (or precooked white rice)
  • 1 large egg, lightly beaten
  • 1 tablespoon Cajun seasoning*
  • For the sauce:
  • 1 15.5 oz. jar of Marinara
  • For the Pasta:
  • 1 lb. cooked to package directions
  1. Heat oil in skillet over medium heat. Add onion, celery, bell pepper and garlic. Cook 4 to 5 minutes or until vegetables are tender, stirring occasionally. Transfer vegetables to large bowl; let cool 5 minutes.
  2. Preheat oven to 400°F. Combine Ground Beef, pork, vegetables, breadcrumbs, egg and seasoning in large bowl, mixing lightly but thoroughly. Shape into 24 (1-1/2 inch) meatballs. Don't over work the meat. Just lightly mix all together.
  3. Place meatballs on broiler pan that has been sprayed with nonstick cooking spray. Bake in 400°F oven 16 to 19 minutes until well browned.
  4. Cook the pasta according to package directions & drain.
  5. Warm up the sauce, add the meat balls, then combine with the pasta. Top with Pecorino cheese or Parmesan and serve.
*Seasoning can be Paul Prudhomme's Meat Magic or Tony Chachere's Creole Seasoning. Whatever you really like.

If you plan to freeze these there are two options. Freezing them raw or after cooking. To maximize speed and convenience I cook them all when I make them then thaw & drop in the sauce as it's heating.
Recipe by The FrangloSaxon Cooks at