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Any time I need some kicked-up meatballs, these Creole meatballs are the ones I make. Sure, I have a more traditional recipe for meatballs too. But these are my go-to meatballs. They have a tremendous spicy flavor. They are not plain old meatballs by any stretch. Tender and tasty, just as you love.
I make a big batch of meatballs and freeze them for using later.
I love them on a Creole meatball sandwich….. and over pasta with extra sauce …
.. or as great appetizers.
Don’t be shy with the jalapenos, Creole seasoning or the hot sauce. You want your meatballs to have some kick! Creole food does not have a reputation for being bland or boring. These Creole meatballs may not be authentic cuisine, but they keep that dedication to tasty alive for sure!
Make tons of extra. They freeze great and are always ready to make for a quick lunch or dinner.
Creole Meatballs
Ingredients
- 1 egg beaten
- ¼ cup evaporated milk
- ½ cup seasoned bread crumbs
- 1 tablespoon Worcestershire sauce
- ½ pound ground pork
- 1 ½ pounds ground beef
- 1 onion minced
- 2 teaspoons garlic minced
- 2 jalapenos seeded and minced
- 2 tablespoons fresh parsley finely chopped
- 1 – 2 tablespoons Creole seasoning
- Hot sauce I used a good bit of Cholula, which probably violates some Cajun law for which I will pay some day
Instructions
- Preheat oven to 350 F.
- Combine the egg, milk, breadcrumbs and Worcestershire sauce in a medium bowl. The mixture will be thick.
- In a large bowl, combine the meats with the remaining ingredients.
- Gently mix in the egg mixture, combining well.
- Form into 2″ balls and place onto baking sheets.
- Bake for 20-25 minutes, rotating once.
Notes
Nutrition
Nutritional values are approximate.
