Spicy Cajun "Boudin" Meatballs
Combine Cajun seasoning and hot pepper sauce with Ground Beef for spicy and delicious meatballs.
-
1
hr -
24
SERVINGS -
60
Cal -
4 g
Protein
Ingredients:
- 1 pound Ground Beef
- 1 tablespoon olive oil
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green or red bell pepper
- 1 clove garlic, minced
- 1-1/2 cups cooked white rice
- 1 large egg, lightly beaten
- 1 tablespoon Cajun seasoning
- Hot pepper sauce
Cooking:
-
Heat oil in nonstick skillet over medium heat. Add onion, celery, bell pepper and garlic. Cook 4 to 7 minutes or until vegetables are tender and begin to brown, stirring occasionally. Transfer vegetables to large bowl; let cool 5 minutes.
-
Preheat oven to 400°F. Combine Ground Beef, vegetables, rice, egg and Cajun seasoning in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs.
Cook's Tip:If using leftover refrigerated rice, let stand at room temperature for 15 minutes before using. -
Place meatballs on rack in broiler pan that has been sprayed with nonstick cooking spray. Bake in 400°F oven 18 to 20 minutes or until 160°F. Serve with hot sauce, as desired.
Cook's Tip:Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.For easy clean up, line broiler pan (not rack) with aluminum foil.
Nutrition:
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0 % DV **
0 % DV
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using 80% lean ground beef: 57 Calories; 27 Calories from fat; 3g Total Fat (1 g Saturated Fat; 2 g Monounsaturated Fat;) 20 mg Cholesterol; 83 mg Sodium; 3 g Total Carbohydrate; 0.1 g Dietary Fiber; 4 g Protein; 0.5 mg Iron; 1.3 mg NE Niacin; 0.1 mg Vitamin B6; 0.4 mcg Vitamin B12; 0.9 mg Zinc; 4.2 mcg Selenium; 17.6 mg Choline.
This recipe is a good source of Vitamin B12.
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