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.
.. 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!
- 1 egg beaten
- 1/4 cup evaporated milk
- 1/2 cup seasoned breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1/2 pound ground pork
- 1 1/2 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
- 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.
Nutritional values are approximate.