Meatball Jambalaya
Get ready to spice up your dinner routine with this hearty and flavorful Meatball Jambalaya! Combining juicy homemade meatballs made from a blend of ground beef and pork with smoky andouille sausage, this dish is a Cajun-inspired classic packed with bold seasonings like garlic, onion powder, and Cajun spice. Simmered alongside tender vegetables, diced tomatoes, and fluffy long-grain rice in a savory chicken broth, it’s a one-pot wonder that’s as comforting as it is easy to make. Perfect for family meals or casual gatherings, this jambalaya is finished with a sprinkle of fresh parsley and green onions, adding a vibrant touch to every spoonful. With just under an hour of cooking time, you can bring this soulful, Louisiana-style feast to your table effortlessly!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 1 Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cajun seasoning
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 6 ounces Andouille sausage
- 1 large Yellow onion
- 1 large Green bell pepper
- 3 Celery stalks
- 3 Garlic cloves
- 14.5 ounces Diced tomatoes
- 2 cups Chicken broth
- 1 cup Uncooked long-grain rice
- 2 Bay leaves
- 1 tablespoon Cajun seasoning
- 2 tablespoons Chopped parsley
- 2 Green onions
Instructions
In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, garlic powder, onion powder, Cajun seasoning, salt, and black pepper. Mix thoroughly.
Form the mixture into small meatballs, about 1 inch in diameter, and set them aside on a plate.
Heat 1 tablespoon of olive oil in a large Dutch oven or deep skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5–7 minutes. Remove the meatballs from the pot and set aside.
Slice the andouille sausage into thin rounds. Add the remaining tablespoon of olive oil to the pot, then cook the sausage until browned, about 3–4 minutes. Remove the sausage and set aside.
Dice the onion, bell pepper, and celery, and mince the garlic cloves. Add the diced vegetables to the pot and sauté until softened, about 5 minutes.
Stir in the diced tomatoes (with their juice), chicken broth, uncooked rice, bay leaves, and 1 tablespoon of Cajun seasoning. Mix well to combine.
Return the meatballs and sausage to the pot, nestling them into the rice mixture. Bring everything to a boil, then reduce the heat to low and cover. Let it simmer for 25–30 minutes, or until the rice is cooked and the liquid is absorbed, stirring occasionally to prevent sticking.
Remove the pot from the heat and discard the bay leaves. Garnish with chopped parsley and sliced green onions before serving.
Nutrition Facts
Calories |
620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 125 mg | 42% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 86 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 777 mg | 17% | |
*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.
