One-Pot Cajun Meatball Pasta

$- 1 pound ground beef or chicken - 2 teaspoons Cajun seasoning - 1 cup grated Parmesan cheese - 1/2 cup breadcrumbs - 1 tablespoon fresh parsley, chopped - 4 cups chicken broth - 1 bell pepper, diced - 1 cup heavy cream - 1 can (14 ounces) diced tomatoes, with juice Gather these ingredients to make your One-Pot Cajun Meatball Pasta. You can use ground beef or chicken as the base. Cajun seasoning gives it a nice kick. Parmesan cheese adds a rich, creamy flavor that blends well with the sauce. Breadcrumbs help the meatballs stay moist. Fresh parsley not only adds flavor but also makes the dish look bright and fresh. Chicken broth serves as the cooking liquid, adding depth to the pasta. For extra flavor, consider adding bell pepper. It adds a sweet crunch. Heavy cream makes the sauce creamy and rich. Diced tomatoes bring freshness and acidity, balancing the dish. Once you have everything, you're ready to start cooking! {{ingredient_image_2}} To make the meatballs, start by mixing the ground beef or chicken. Add the breadcrumbs, egg, Cajun seasoning, parsley, salt, and pepper into a big bowl. Use your hands to mix everything well. You want a nice, even blend. Once mixed, form small meatballs, about 1 inch wide. This size helps them cook evenly. Place them on a plate while you prepare to cook. Heat olive oil in a large pot over medium heat. When the oil is hot, add the meatballs in batches. Cook them for 5 to 7 minutes. Turn them to brown all sides. This step brings out great flavor. Once cooked, remove them from the pot and set them aside. In the same pot, add diced onions, minced garlic, and chopped bell pepper. Sauté these for 3 to 4 minutes. Stir often until the veggies soften. This adds depth to the dish. Next, pour in the diced tomatoes with their juice. Then, add the chicken broth. Stir everything together and bring the mixture to a simmer. This creates a tasty base for the pasta. Now it's time to add the penne noodles and the cooked meatballs to the pot. Stir well to combine. Cover the pot and cook for about 10 to 12 minutes. Check the pasta for doneness. It should be al dente, which means it has a little bite to it. Once the pasta is cooked, lower the heat. Slowly stir in the cream and half of the grated Parmesan cheese. Keep stirring until the cheese melts and the sauce becomes creamy. Taste and adjust the seasoning if needed. Let the dish sit for a few minutes off the heat. This helps the sauce thicken. Serve hot, garnished with the remaining Parmesan and fresh parsley. Enjoy your meal! To ensure your meatballs stay juicy, do not overmix the meat. Blend the ingredients just enough to combine them. Form each meatball gently, about 1 inch wide, so they remain tender. Sautéing the vegetables is key. This step builds flavor in the dish. Cook the onions, garlic, and peppers until soft, about 3-4 minutes. This adds a sweet base that enhances the overall taste. For extra flavor, try adding Cajun spices like smoked paprika or cayenne pepper. A pinch of each can amp up the heat. You can also add a dash of hot sauce for a spicy kick. Garnishing can elevate your dish. Fresh parsley adds color and freshness. A sprinkle of more Parmesan cheese on top makes it look and taste gourmet. Serve the pasta in deep bowls for a cozy feel. This style helps keep the sauce and meatballs in place. For appealing garnishes, use bright herbs. Chopped parsley or basil can add a lovely touch. You might also drizzle a bit of olive oil for shine. Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and vegetables to enhance the flavors of your dish. Adjust the Spice Level: If you prefer a milder dish, reduce the amount of Cajun seasoning or add it gradually to taste. Cooking Pasta in the Sauce: Cooking the pasta directly in the sauce allows it to absorb more flavor, making each bite more delicious. Experiment with Cheese: Try adding different cheeses like smoked gouda or pepper jack for a unique twist on the traditional flavor profile. {{image_4}} You can switch up the meat in this dish. Try using turkey meatballs. Turkey is leaner than beef or chicken. It gives a nice texture and flavor. You can also use vegetarian meatballs. These can be made from beans or lentils. They soak up the Cajun spices well. Another fun addition is shrimp. Shrimp cooks fast and brings a sweet flavor. Just add them in with the pasta. They will be done in no time! The sauce is key to this dish. You can make a spicy Cajun cream sauce. To do this, add more Cajun seasoning and some hot sauce. The cream will balance the heat. If you prefer tomato-based sauces, that works too. Use crushed tomatoes or a jar of pasta sauce. You can even mix both! Each sauce gives a different taste to the meal. Did you know you can change the pasta? If you need gluten-free options, use gluten-free penne. Many brands make great gluten-free pasta now. You can also try different pasta shapes. Bowties or shells work well too. They hold the sauce nicely. Each shape gives a fun twist to the dish! Store your One-Pot Cajun Meatball Pasta in an airtight container. Place it in the fridge. It will stay fresh for up to three days. Make sure it cools down before sealing. This helps prevent moisture buildup. You can freeze the dish for up to three months. To freeze, let it cool completely. Then, transfer it to a freezer-safe container. When ready to eat, thaw it overnight in the fridge. For reheating, the stovetop works best. Heat it slowly in a pan. Stir often to keep it creamy. If using a microwave, cover it to retain moisture. Heat in short bursts, stirring in between. This helps keep the meatballs and pasta from drying out. You can use other spice blends like Creole seasoning or chili powder. If you want to make your own, mix these spices: - 1 teaspoon paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon cayenne pepper - 1/2 teaspoon dried thyme - 1/2 teaspoon oregano - Salt and pepper to taste This mix gives you a nice kick and adds great flavor. Yes, you can prepare this meal ahead of time. Cook the meatballs and pasta as directed. Then, let everything cool before storing. - Keep the dish in an airtight container in the fridge for up to three days. - If you want to freeze it, use a freezer-safe container. It will last up to three months. When you’re ready to eat, reheat in a pot over low heat or in the microwave until hot. The spice level can be adjusted to suit your taste. If you like it mild, use less Cajun seasoning. You can also: - Add more cream to tone down the heat. - Serve with extra cheese on top for a milder taste. For family-friendly options, serve the meatballs without the sauce first. Let everyone add their own sauce to their plates. This way, each person can control how spicy they want their meal. This recipe for One-Pot Cajun Meatball Pasta uses simple ingredients to create a tasty dish. You can make juicy meatballs with ground beef or chicken and spice them just right. Remember to sauté your veggies for extra flavor. Don't worry if you want variations; there are many options for proteins or sauces. In the end, you’ll have a delightful dinner that everyone will love. You can store leftovers or freeze them for later meals. Enjoy cooking and feel free to get creative with your own twist on this dish!$

One-Pot Cajun Meatball Pasta

A delicious and easy one-pot meal featuring Cajun meatballs and pasta in a creamy sauce.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Cajun

Servings 4

Calories 600 kcal

Ingredients

1 pound ground beef (or chicken)
0.5 cup bread crumbs
1 large egg
2 teaspoons Cajun seasoning
1 tablespoon fresh parsley, chopped (plus more for garnish)
to taste salt and pepper
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper diced (optional)
1 can (14 ounces) diced tomatoes, with juice
4 cups chicken broth
8 ounces penne pasta
1 cup heavy cream
1 cup grated Parmesan cheese

Instructions

In a large bowl, combine the ground beef, bread crumbs, egg, Cajun seasoning, chopped parsley, salt, and pepper. Mix well and form small balls about 1 inch in size.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches and brown them all over for 5-7 minutes. Remove the meatballs and set aside.
In the same pot, add the diced onion, minced garlic, and diced bell pepper. Sauté for 3-4 minutes until the vegetables are soft.
Pour in the diced tomatoes with juice and the chicken broth. Stir well and bring the mixture to a simmer.
Add the penne pasta and the browned meatballs to the pot. Mix well, cover, and cook for about 10-12 minutes until the pasta is al dente and the meatballs are heated through.
Reduce the heat and slowly stir in the cream and half of the grated Parmesan. Stir until the cheese is melted and the sauce becomes creamy. Adjust seasoning if needed.
Remove from heat and let it sit for a few minutes to thicken the sauce. Serve hot, garnished with the remaining Parmesan and additional parsley.

Notes

Serve in deep plates and garnish with fresh parsley and Parmesan for a beautiful presentation.

Keyword Cajun, meatballs, one-pot, pasta