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Cajun Meatball Pasta Recipe

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4.8 from 150 reviews

A flavorful and creamy Cajun Meatball Pasta dish combining tender meatballs, perfectly cooked pasta, and a rich Cajun-spiced cream sauce. Quick to prepare and ideal for a comforting weeknight meal.

Ingredients

Meatballs and Pasta

  • 1 lb meatballs (store-bought or homemade)
  • 8 oz pasta (penne or rotini)

Sauce and Seasoning

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1.5 cups chicken broth
  • 2 tbsp Cajun seasoning
  • 0.5 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Cook Pasta: Boil the pasta in salted water until al dente according to package directions. Drain the pasta using a strainer and set aside.
  2. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
  3. Cook Meatballs: Add the meatballs to the skillet and brown on all sides. If using pre-cooked meatballs, simply heat them through.
  4. Add Seasoning and Liquids: Stir in the Cajun seasoning to coat the meatballs and aromatics evenly. Pour in the chicken broth and heavy cream, and bring to a simmer.
  5. Simmer Sauce: Allow the mixture to simmer gently for 5 to 6 minutes, stirring occasionally, until the sauce thickens slightly.
  6. Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to ensure it is thoroughly coated with the sauce.
  7. Finish with Cheese and Seasoning: Stir in the grated Parmesan cheese and season with salt and pepper to taste. Serve the dish hot for best flavor.

Notes

  • For a spicier kick, you can increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
  • Homemade meatballs can be used for a fresher taste, or store-bought meatballs for convenience.
  • Use heavy cream for a rich sauce; substitute with half-and-half or milk for a lighter option, though the sauce will be less creamy.
  • Pasta shapes like penne or rotini work best to hold the sauce and meatballs.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.

Find it online: https://mealsbykate.com/cajun-meatball-pasta-recipe/