Creole Meatballs
Experience the bold and vibrant flavors of the South with these irresistible Creole Meatballs, a perfect balance of comfort and spice! Made with a savory blend of ground beef and pork, these tender meatballs are seasoned with Creole spices, garlic, and herbs for a robust flavor. Simmered in a rich tomato-based sauce infused with bell peppers, celery, thyme, and a hint of cayenne, this dish packs a flavorful punch in every bite. Pair it with fluffy white rice or crusty bread for a hearty meal that channels the essence of Louisiana cooking. Quick to prepare in under an hour, this recipe is perfect for weeknight dinners or entertaining guests. Bring the taste of Creole cuisine to your table today!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.75 cup breadcrumb
- 1 small onion
- 3 garlic cloves
- 1 egg
- 2 tablespoons milk
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Creole seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 28 ounces canned crushed tomatoes
- 2 tablespoons tomato paste
- 0.5 cup chicken or beef broth
- 1 medium green bell pepper
- 2 celery stalks
- 1 teaspoon dried thyme
- 0.25 teaspoon cayenne pepper
- 1 bay leaf
- 2 tablespoons parsley
- 2 green onions
- 2 cups cooked white rice (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Finely dice the small onion and garlic cloves. Chop the green bell pepper, celery stalks, parsley, and green onions. Set aside.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, diced onion, 1 minced garlic clove, egg, milk, Worcestershire sauce, 1 teaspoon Creole seasoning, salt, and black pepper. Mix well but avoid overworking the meat.
Form the mixture into 1- to 1.5-inch meatballs (roughly 20-24 meatballs). Place them on a parchment-lined baking sheet and bake for 12-15 minutes, until lightly browned but not fully cooked.
While the meatballs bake, heat olive oil in a large skillet or Dutch oven over medium heat. Add the remaining garlic, chopped green bell pepper, and celery. Cook for 3-4 minutes, stirring occasionally, until softened.
Stir in the Creole seasoning, tomato paste, thyme, and cayenne pepper. Cook for an additional 1 minute to let the spices toast and become fragrant.
Add the crushed tomatoes, chicken or beef broth, and bay leaf to the skillet. Stir well and bring the sauce to a simmer.
Carefully add the meatballs to the simmering sauce. Reduce the heat to medium-low and cover the skillet. Cook for 20-25 minutes, occasionally stirring gently for even cooking.
Remove the bay leaf. Taste the sauce and adjust the Creole seasoning or salt as needed.
Garnish with fresh parsley and green onions. Serve hot over cooked white rice or with warm crusty bread.
Nutrition Facts
Calories |
3276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.4 g | 220% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 724 mg | 241% | |
| Sodium | 4961 mg | 216% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 28.0 g | 100% | |
| Total Sugars | 58.1 g | ||
| Protein | 181.5 g | 363% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 686 mg | 53% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 5367 mg | 114% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
