One-Pot Creamy Cajun Meatball Pasta

$To make this dish, you need the following key ingredients: - 1 pound ground beef or turkey - 1 cup breadcrumbs - 1 large egg - 2 tablespoons Cajun seasoning - Salt and pepper, to taste - 2 tablespoons olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper (red or green), diced - 1 can (14.5 oz) diced tomatoes - 4 cups chicken broth - 8 oz penne pasta - 1 cup heavy cream - 1 cup shredded cheddar cheese - Fresh parsley, chopped (for garnish) Each ingredient adds a special taste to the dish. The Cajun seasoning brings heat, while the heavy cream makes it creamy. You will need a few tools to make this meal easier: - Large mixing bowl - Large skillet - Spoon for stirring - Measuring cups and spoons - Cutting board and knife These tools help you mix, cook, and serve this tasty dish without any hassle. When picking your ingredients, consider these tips: - Meat: Look for fresh ground beef or turkey. It should have a bright color. - Veggies: Choose firm bell peppers and onions. They should be free of spots. - Cajun Seasoning: Select a high-quality blend. It should have a good balance of spices. - Cheese: Freshly shredded cheddar melts better than pre-shredded cheese. Using fresh and quality ingredients makes your dish shine. Happy cooking! {{ingredient_image_1}} To start, gather your ingredients. In a large bowl, mix together: - 1 pound ground beef or turkey - 1 cup breadcrumbs - 1 large egg - 2 tablespoons Cajun seasoning - Salt and pepper to taste Use your hands to mix it all well. Then, shape the mixture into small meatballs. Aim for about 1 inch in size. This size helps them cook evenly. Next, heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the meatballs. Sear them until browned on all sides, which takes about 5 to 7 minutes. After they are browned, remove them from the skillet and set them aside. In the same skillet, add the diced vegetables: - 1 medium onion, diced - 3 cloves garlic, minced - 1 bell pepper, diced Sauté these for about 3 to 4 minutes. You want them soft and fragrant. Now, stir in one can of diced tomatoes and 4 cups of chicken broth. This mix needs to simmer for a moment. Add 8 ounces of penne pasta to the skillet. Stir well to make sure the pasta is submerged in the liquid. Place the meatballs back into the skillet on top of the pasta. Cover and cook for about 12 to 15 minutes. Stir occasionally until the pasta is cooked al dente and most of the liquid is absorbed. Once cooked, lower the heat. Stir in 1 cup of heavy cream and 1 cup of shredded cheddar cheese. Mix until the cheese melts and the sauce gets creamy. Taste and adjust with more Cajun seasoning, salt, or pepper as needed. Finally, garnish with fresh parsley before serving. Enjoy your one-pot creamy Cajun meatball pasta! To make a creamy sauce, start with heavy cream. Add it after cooking the pasta. This keeps the sauce rich and smooth. Stir in shredded cheddar cheese for extra creaminess. Mix until the cheese melts. If the sauce is too thick, add a splash of chicken broth. This will keep it from being too heavy. The key to great meatballs is in the mix. Use ground beef or turkey, breadcrumbs, and egg. This helps bind the meatballs and keeps them moist. Don't overmix; just combine until blended. Form them into small balls, about one inch wide. Sear them well until browned. This adds flavor and a nice crust. Cajun seasoning gives this dish its kick. Start with the amount in the recipe, then taste as you cook. If you like it spicier, add more seasoning. You can also use hot sauce for a different heat. For milder flavors, reduce the Cajun seasoning. Always adjust to your taste for the best results. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your dish, making it more vibrant and aromatic. Adjust Spice Level: If you prefer a milder dish, reduce the amount of Cajun seasoning or add only a portion at first, tasting as you go. Perfect Meatballs: For juicier meatballs, avoid overmixing the meat mixture and let them rest for a few minutes after forming. One-Pot Cooking: Ensure that all ingredients are well combined in the pot to allow the pasta to absorb the flavors of the broth and seasonings. {{image_2}} You can switch the ground beef with other proteins. Ground turkey works well for a lighter option. You can also use ground chicken for a milder taste. If you want something more flavorful, try pork or lamb. Each protein brings its own twist to the dish. To make this dish meat-free, use lentils or chickpeas for the meatballs. Combine cooked lentils with breadcrumbs, egg replacer, and Cajun seasoning. This keeps the flavor while being healthy. You can also use tofu or tempeh, which absorb flavors well. Just make sure to season them properly. If you want to change the pasta, use whole wheat or gluten-free penne. Zucchini noodles or spaghetti squash are great low-carb options. They add a fresh taste and texture to the dish. You can even use rice or quinoa for a different spin. Each option adds its own flavor while keeping the meal tasty. To store leftovers, allow the pasta to cool. Transfer it to an airtight container. You can keep it in the fridge for up to three days. Make sure to seal the container tightly to keep it fresh. When reheating, use a saucepan over low heat. Add a splash of chicken broth or water to help it warm evenly. Stir often to avoid sticking. You can also use the microwave, but cover it to prevent splatter. Heat in short bursts, stirring in between, until warm. You can freeze this dish for up to three months. Place it in a freezer-safe container. Make sure to leave some space at the top, as the pasta expands when frozen. Thaw it overnight in the fridge before reheating. For best taste, enjoy it fresh, but freezing works well for meal prep. Yes, you can make this dish ahead of time. Just cook the pasta and meatballs as usual. After cooling, store them in an airtight container in the fridge. They stay fresh for about 3 days. When you're ready to eat, reheat it on the stove or microwave. Add a splash of broth if the pasta seems dry. If you need a substitute for heavy cream, use half-and-half or whole milk mixed with butter. For a lighter option, try Greek yogurt. It adds creaminess and protein. You can also use coconut milk for a dairy-free choice. Just keep in mind that each option will change the flavor slightly. Yes! This recipe is perfect for meal prep. You can easily pack servings in containers. This way, you have tasty meals ready for the week. Portion out the pasta and meatballs, then store them in the fridge. You can also freeze portions for later. Just make sure to leave some space in the container for expansion. This blog post covered how to make One-Pot Creamy Cajun Meatball Pasta. You learned about the main ingredients, tools, and how to choose them wisely. I walked you through step-by-step meatball prep, cooking, and mixing. You also got tips for a creamy sauce and meatball texture. Remember, you can try swap options for proteins and pasta. Store leftovers well to enjoy later. Making this dish ahead can help with meal prep. Now, grab your ingredients and start cooking! Enjoy every bite of your tasty creation.$

One-Pot Creamy Cajun Meatball Pasta

A delicious and creamy pasta dish featuring Cajun-seasoned meatballs, perfect for a quick weeknight dinner.

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Prep Time 15

Cook Time 25

Total Time 40

Course Main Course

Cuisine Cajun

Servings 4

Calories 600 kcal

Ingredients

1 pound ground beef or turkey
1 cup breadcrumbs
1 large egg
2 tablespoons Cajun seasoning
to taste Salt and pepper
2 tablespoons olive oil
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper (red or green), diced
1 can (14.5 oz) diced tomatoes
4 cups chicken broth
8 oz penne pasta
1 cup heavy cream
1 cup shredded cheddar cheese
for garnish Fresh parsley, chopped

Instructions

In a large bowl, combine ground beef or turkey, breadcrumbs, egg, Cajun seasoning, salt, and pepper. Mix well and form into small meatballs (about 1 inch in diameter).
Heat olive oil in a large skillet over medium heat. Add the meatballs and sear them until browned on all sides, about 5-7 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, add diced onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the vegetables are soft and fragrant.
Stir in the diced tomatoes and chicken broth, bringing the mixture to a simmer.
Add the penne pasta to the skillet, stirring well to submerge the pasta in the liquid. Return the meatballs to the skillet on top of the pasta.
Cover and cook for about 12-15 minutes, stirring occasionally, until the pasta is cooked al dente and the liquid is nearly absorbed.
Reduce the heat to low, then stir in the heavy cream and shredded cheddar cheese. Mix until the cheese is melted and the sauce is creamy.
Adjust seasoning with more Cajun seasoning, salt, and pepper if needed.
Garnish with fresh parsley before serving.

Notes

Serve in shallow bowls and top with extra cheese and a sprinkle of chopped parsley for a pop of color. You can also add a wedge of lemon on the side for a zesty kick.

Keyword Cajun, creamy, meatballs, pasta