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

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Creole Meatballs with Sauce Piquante

Yields 16
Cajun spiced 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.
  • 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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