Cajun Appetizer Meatballs

Cajun Appetizer Meatballs

189 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h
DOREENB
Recipe by  DOREENB

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  2. In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, 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. In a small bowl, combine the barbeque sauce and peach preserves.
  5. When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture. Toss to coat.

Share It

Reviews (189)

Rate This Recipe
PAULINAJ
120

PAULINAJ

These are fantastic! The only substitution I made was to use apricot rather than peach preserves due to what was available at the store. I used Sweet Baby Ray's BBQ sauce and they were a big hit at my holiday party. If you are going to have them out for several hours in a crockpot as I did, I would suggest doubling the bbq sauce/preserve combo as it tended to be absorbed. Also, spray the crockpot with cooking spray for easier cleanup. Thanks for the great recipe!

ryanandkylesmom
86

ryanandkylesmom

These meatballs are just fantastic and such a nice change of pace from the traditional Italian flavor of most meatballs. I've made these tree times so far, changing only the hot sauce. The first time I made them with Franks Red Hot Chili and Lime, which was delicious. The second I used simple Tabasco. This most recent I used Cholula. I think I'll stick with Cholula because it has just the right zip, and you can't beat the subtle tang. I love this recipe and highly recommend it to anyone who's contemplating giving it a try.

Gina W.
67

Gina W.

delicious! The first time I did this recipie my meat eating friends couldn't believe how good they were. I also mixed the BBQ sauce and preserves in the meatballs and then baked them instead of using it as a sauce and it worked out really well. I actually prefer them that way.

More Reviews

Similar Recipes

Cocktail Meatballs
(1,069)

Cocktail Meatballs

Lana's Sweet and Sour Meatballs
(502)

Lana's Sweet and Sour Meatballs

BBQ Cola Meatballs
(96)

BBQ Cola Meatballs

Smothered Meatballs
(75)

Smothered Meatballs

Cocktail Meatballs II
(63)

Cocktail Meatballs II

Sauerbraten Klopse (Sauerbraten Meatballs)
(52)

Sauerbraten Klopse (Sauerbraten Meatballs)

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 504 cal
  • 25%
  • Fat
  • 25.4 g
  • 39%
  • Carbs
  • 45 g
  • 15%
  • Protein
  • 22.9 g
  • 46%
  • Cholesterol
  • 139 mg
  • 46%
  • Sodium
  • 1272 mg
  • 51%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lana's Sweet and Sour Meatballs

>

next recipe:

BBQ Cola Meatballs