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!


★★★★★ 1 vote

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
  • 2
  • 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

How to Make Cajun Party Meatballs


  1. Preheat oven to 350° F. Lightly spray a medium baking sheet.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Cajun Party Meatballs

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