Cajun Appetizer Meatballs Recipe - Allrecipes.com
Cajun Appetizer Meatballs Recipe
  • READY IN 1 hr

Cajun Appetizer Meatballs

Recipe by  

"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."

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Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    40 mins
  • READY IN

    1 hr

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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 13, 2005

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!

 
Most Helpful Critical Review
Mar 04, 2011

WhooWhee! Did these have some heat. And I like spicy. The sweet sauce did a good job of taming it some and making them palatable. I didn't care too much for the sauce though. The meatballs would have been better without the hot pepper sauce as that seemed the dominant flavor. And I like Tabasco. And spice. But these were just too spicy and I really didn't care much for them. They were very easy to fix though and used things I usually have available. Thanks, I enjoyed trying out a new dish.

 
Feb 13, 2006

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.

 
Nov 13, 2003

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.

 
Nov 13, 2003

These meatballs are awesome! I brought an entire crockpot full of them to a potluck and the entire batch was gone! Note: I used a little less peach preserves than called for to keep a spicy flavor

 
Nov 08, 2003

I made this recipe for a gathering of friends. I made a batch for 12 people. I tasted one meat ball before the gathering. I got in line to eat and all the meatballs were gone. This is a great recipe and quite a hit with my friends. Doug

 
Nov 25, 2009

These are delicious! I used less milk and a little more bread crumbs. I also doubled the sauce to keep them warm in the crock pot.

 
Feb 14, 2007

I made these for a pot luck - they were gone in no time!! I kept hearing people talking about those "yummy" meatballs - and then got people asking me for the recipe. Followed the recipe to the "tee" - so easy to make - I only discovered this recipe a week ago and have made them 3 times since as my family love them - works perfectly - tastes wonderful - thank you for sharing this.

 

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Nutrition

  • Calories
  • 504 kcal
  • 25%
  • Carbohydrates
  • 45 g
  • 15%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 25.4 g
  • 39%
  • Fiber
  • 0.9 g
  • 3%
  • Protein
  • 22.9 g
  • 46%
  • Sodium
  • 1272 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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