Creole Meatballs with Sauce Piquante recipe provided by the Certified Angus Beef® brand.

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Creole Meatballs with Sauce Piquante

Yields 16
Cuisine: American
Category: Appetizers
Cajun spiced beef meatballs simmered in a rich tomato sauce will be a hit at your next party. Make this easy Creole Meatballs with Sauce Piquante recipe for an incredible appetizer.
Prep Time
20 mins
Other Time
20 mins
Cook Time
35 mins
Total Time
1 hr 15 mins
  • 2 pounds Certified Angus Beef ® ground beef
  • 1 cup panko breadcrumbs
  • 1 cup milk
  • 1 tablespoon Cajun seasoning
  • 2 teaspoons salt, divided
  • 1 teaspoon canola oil
  • 2 tablespoons butter
  • 1 onion, diced
  • 1 orange bell pepper, diced
  • 2 ribs celery, diced
  • 2 cloves garlic, minced
  • 2 tablespoons flour
  • 2 bay leaves
  • 1/2 teaspoon coarse black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper
  • 1 cup beef broth
  • 1 (28-ounce) can crushed tomatoes
  • 2 teaspoons hot sauce
  1. In a large mixing bowl, combine panko and milk; allow to sit 5 minutes. Add ground beef, Cajun seasoning and 1-teaspoon salt. Mix thoroughly by hand.
  2. Portion to golf ball size, yielding 16 meatballs. Chill in refrigerator 15 minutes while preparing sauce ingredients.
  3. Heat oil in a large skillet over medium-high heat. Sear meatballs, rotating often to brown evenly; set aside on a clean plate.
  4. Drain off any excess oil, reduce heat to medium and add butter to the skillet. Stir in onion, bell pepper, celery and garlic and sauté for 3-4 minutes or until vegetables begin to soften. Dust vegetables with flour and sauté for 4-5 more minutes, until flour has begun to brown and has a nutty aroma. Stir in bay leaves, black pepper, thyme and cayenne.
  5. Pour in the beef stock while constantly stirring; bring to a low boil to thicken sauce. Stir in tomatoes and hot sauce. Bring back to a boil, reduce heat to medium-low and return meatballs to pan.
  6. Simmer meatballs in sauce until they reach an internal temperature of 160°F (about 15 minutes).
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