One Pot Creamy Cajun Beef Meatball Pasta
A delightful one-pot dish combining spicy Cajun flavors with creamy pasta and tender beef meatballs, perfect for a cozy dinner.
Ingredients
For the Meatballs
- 1 pound ground beef Use high-fat content for juicer meatballs.
- 1/2 cup breadcrumbs Standard breadcrumbs work well.
- 1/4 cup grated Parmesan cheese For added flavor.
- 1 large egg To bind the meat mixture.
- 2 teaspoons Cajun seasoning Adjust based on spice preference.
For the Pasta
- 3 cups chicken or vegetable broth Choose based on preference.
- 8 ounces pasta Any pasta of your choice.
- 1 cup heavy cream For a rich sauce.
- 1 cup diced tomatoes Canned or fresh.
- 1/2 cup diced bell pepper Any color bell pepper.
- 1/2 cup chopped onion Yellow onion preferred.
- 2 cloves garlic, minced Fresh garlic for flavor.
- 1 tablespoon olive oil For browning meatballs.
- Salt to taste Adjust for personal preference.
- Pepper to taste Adjust for personal preference.
- Fresh parsley for garnish Adds freshness when serving.
Instructions
Prepare the Meatballs
- In a large bowl, mix the ground beef, breadcrumbs, Parmesan cheese, egg, and Cajun seasoning.
- Roll the mixture into small meatballs, about one inch in diameter.
Cook the Meatballs
- Heat olive oil in a large pot or deep skillet over medium heat.
- Add the meatballs and cook until browned on all sides, about 5-7 minutes.
- Remove the meatballs and set them aside.
Cook the Vegetables
- In the same pot, add the chopped onion, bell pepper, and garlic.
- Sauté for about 3-4 minutes until the veggies soften.
Combine Ingredients
- Pour in the broth and bring to a boil.
- Add pasta, diced tomatoes, and cooked meatballs back to the pot.
- Stir well to combine.
- Reduce heat to low and cover, letting it simmer according to pasta package instructions, about 10-12 minutes, stirring occasionally.
Finish the Dish
- Once pasta is cooked, stir in the heavy cream and add salt and pepper to taste.
- Let the dish simmer for an additional 2-3 minutes.
- Turn off the heat and let sit for a couple of minutes before serving.
- Garnish with fresh parsley before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
For the best results, avoid overcrowding the pot when browning meatballs to ensure even cooking. Store leftovers in an airtight container for 3-4 days in the fridge or up to 3 months in the freezer. Reheat with a splash of broth or cream to maintain creaminess.