Cajun Party Meatballs

Barbara Oseland


Wanting something a little different thought I would like to add something beyond Cranberry sauce and chili sauce to my meatballs... not that there is anything wrong with this, I am having those too!! My spread this year will consist of meatballs from sweet and sour to meatballs with a kick!

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appetizer use 4-10 people


20 Min


1 Hr 40 Min


1 lb
lean ground beef
1 lb
ground sausage (sweet or hot)
1/2 tsp
liquid smoke (optional)
1 Tbsp
hot pepper sauce
1/4 c
cajun seasoning
2 Tbsp
worcestershire sauce
2 Tbsp
dried parsley
pinch of dried celery seed
1-2 clove
garlic zested
1/2 c
finely chopped onion
1/2 c
fresh bread crumbs, plain
1/2 c
1 c
bbq sauce (i like jack daniels original, or you can use your own blend)
1 c
apricot preserves or peach preserves if you prefer

Directions Step-By-Step

Preheat oven to 350° F. Lightly spray a medium baking sheet.
In a large bowl, mix thoroughly the ground beef, pork, liquid smoke if you choose, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, celery seed, garlic, onion, bread crumbs, milk, and egg.
Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
Combine the barbeque sauce and preserves in a bowl and set aside. When meatballs are done in the oven, place in the crock pot and cover with the barbeque sauce mixture and set on low for approximately an hour to warm preserves. Toss to coat before serving. You can leave them in the crock or put into a fondue pot to keep warm and look festive.

About this Recipe