Ingredients
Method
Prepare the Meatballs
- In a mixing bowl, combine ground beef, bread crumbs, Parmesan cheese, egg, Cajun seasoning, garlic powder, salt, and black pepper. Mix until just combined; do not overmix to keep meatballs tender.
- Form the mixture into 1-inch meatballs and set aside on a plate.
Cook the Meatballs
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pot. Cook for about 5-7 minutes, turning occasionally until browned on all sides. Remove meatballs and set aside.
Sauté the Vegetables
- In the same pot, add diced onion, bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables are softened and fragrant.
Combine Pasta and Broth
- Add the penne pasta to the pot along with the chicken broth and Cajun seasoning. Stir to combine.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Add Cream and Meatballs
- Stir in the heavy cream and return the meatballs to the pot. Cook for an additional 5 minutes, allowing the sauce to thicken slightly and the meatballs to heat through.
Serve
- Garnish with sliced green onions before serving. Enjoy your creamy Cajun beef meatball pasta!
Nutrition
Notes
For a spicier kick, add a pinch of cayenne pepper to the meatball mixture or the sauce. This dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 3 days.