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Creamy Cajun Meatball Pasta

A spicy, rich, and comforting pasta dish featuring Cajun-seasoned meatballs in a creamy sauce that transforms a regular weeknight dinner into an exciting experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Cajun, Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Cajun Meatballs
  • 450 g ground beef (80/20 blend) — or use half beef and half ground pork Ground pork adds juiciness.
  • 1/3 cup breadcrumbs — Italian seasoned or plain
  • 1 large egg
  • 2 tablespoons whole milk
  • 2 cloves garlic, very finely minced
  • 2 teaspoons Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh flat-leaf parsley, finely chopped Optional, adds freshness.
  • 2 tablespoons olive oil For pan-searing.
For the Cajun Cream Sauce
  • 1 tablespoon olive oil or butter For the sauce base.
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, finely diced
  • 1 green bell pepper, finely diced
  • 4 cloves garlic, finely minced
  • 1 can diced tomatoes, drained (400g / 14oz)
  • 1 teaspoon Cajun seasoning
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper Adjust to taste.
  • 1/2 teaspoon dried thyme
  • 1 teaspoon Worcestershire sauce
  • 1 cup heavy cream (240ml)
  • 1/2 cup chicken broth or pasta cooking water (120ml)
  • 1/2 cup freshly grated Parmesan cheese (50g)
  • Salt and black pepper to taste
For the Pasta
  • 400 g penne, rigatoni, or fettuccine
  • 1 tablespoon salt for the pasta cooking water
To Finish
  • Extra freshly grated Parmesan for serving
  • Fresh flat-leaf parsley, chopped, for garnish
  • Red pepper flakes for extra heat at the table (optional)

Method
 

Preparation
  1. In a large mixing bowl, combine ground beef and any pork, breadcrumbs, egg, milk, minced garlic, Cajun seasoning, smoked paprika, onion powder, salt, pepper, and fresh parsley. Mix gently but thoroughly until combined.
  2. Form the mixture into approximately 18–20 equal-sized meatballs, about the size of a large walnut.
Searing the Meatballs
  1. Heat 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat.
  2. Add meatballs in batches, sear for about 2 minutes per side until browned and remove them to a plate.
Cooking the Pasta
  1. In a separate pot, bring salted water to a boil and cook pasta according to package directions until al dente.
  2. Before draining, reserve about 1 cup of cooking water, then drain the pasta.
Building the Cajun Cream Sauce
  1. In the same skillet, add remaining olive oil or butter. Add diced onion and bell peppers; cook for 5-6 minutes.
  2. Add minced garlic; cook for about 60 seconds until fragrant. Then add diced tomatoes, Cajun seasoning, smoked paprika, cayenne, thyme, and Worcestershire sauce. Cook for about 3 minutes, then add chicken broth.
  3. Bring to a simmer, stir in heavy cream, and let cook for 4-5 minutes until thickened. Stir in Parmesan cheese, taste, and adjust seasoning.
Combining Everything
  1. Return meatballs to skillet, cover, and simmer for 8-10 minutes until fully cooked.
  2. Add the drained pasta, tossing gently to coat all ingredients. Utilize reserved pasta water as needed to adjust sauce consistency.
Serving
  1. Serve immediately, topped with extra Parmesan, parsley, and red pepper flakes if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or chicken broth to restore saucy consistency.