One Pot Creamy Cajun Beef Meatball Pasta
This dish combines juicy beef meatballs with al dente pasta, enveloped in a rich Cajun-inspired cream sauce, making it a comforting family favorite.
Ingredients
For the Meatballs
- 1 pound ground beef Choose lean ground beef for best results.
- 1/2 cup breadcrumbs Use plain or seasoned breadcrumbs.
- 1/4 cup grated Parmesan cheese Freshly grated is best.
- 1 large egg Helps bind the meatballs.
- 2 cloves garlic, minced Add more for a stronger flavor.
- 1 teaspoon onion powder
- 1 teaspoon Cajun seasoning Adjust to taste.
- to taste Salt and pepper
For the Sauce and Pasta
- 2 tablespoons olive oil For browning the meatballs.
- 1 medium onion, diced
- 2 cups chicken broth Use low-sodium to control salt levels.
- 8 ounces pasta (such as penne or fusilli) Feel free to use your favorite pasta.
- 1 cup heavy cream Helps create a rich sauce.
- 2 teaspoons Cajun seasoning More can be added according to preference.
- 1 cup shredded cheese (optional) Use your preferred cheese.
- to taste Fresh parsley for garnish Adds freshness to the dish.
Instructions
Preparation
- In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, garlic, onion powder, Cajun seasoning, salt, and pepper. Mix until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter.
Cooking
- Heat olive oil in a large pot over medium heat. Add the meatballs in batches, cooking until they are browned on all sides, about 5-7 minutes. Remove them from the pot and set aside.
- In the same pot, add the diced onion and bell pepper. Sauté until softened, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer. Add the pasta and cook according to the package instructions until al dente, stirring occasionally.
- Once the pasta is cooked, reduce the heat to low and stir in the heavy cream and additional Cajun seasoning. Mix well.
- Return the meatballs to the pot, gently folding them into the pasta mixture. Allow everything to heat through for a few minutes.
- If desired, sprinkle cheese over the top and let it melt. Garnish with fresh parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three to four days. Reheat on the stovetop with a splash of milk or cream if necessary.