Cajun meatballs

Cajun meatballs

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(6 ratings)

Prep: 15 mins Cook: 35 mins

Easy

Serves 4
Love meatballs? Try this low-calorie recipe that uses turkey mince, served in a hot pepper sauce

Nutrition and extra info

  • Freezable
  • Healthy

Nutrition: per serving

  • kcal301
  • fat11g
  • saturates5g
  • carbs16g
  • sugars8g
  • fibre4g
  • protein34g
  • salt1.1g
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Ingredients

  • 2 tbsp butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 tbsp plain flour
  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 green pepper, deseeded and finely chopped
  • 2 celery sticks, finely chopped

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 garlic clove, chopped
  • 1 bay leaf
  • 400g can plum tomato
  • 1 chicken stock cube
  • dash of Tabasco sauce or hot pepper sauce
  • 4 spring onion, finely sliced

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • handful coriander, roughly chopped
  • rice or mash, to serve

For the meatballs

  • 1 tbsp Cajun seasoning
  • 500g pack turkey mince
  • 1 tbsp vegetable oil

Method

  1. Put the butter in a pan over a low heat. Stir in the flour and cook, stirring all the time to make a roux. Cook until the roux is hazelnut brown in colour – make sure that it doesn’t burn. Tip in the vegetables, garlic and bay leaf, stir briefly, then pour in the tomatoes and 1½ cans of water. Crumble in the stock cube, add the hot sauce, then cover and cook for 15 mins, stirring occasionally, while you make the meatballs.

  2. Work the spice and some seasoning into the turkey mince. Try not to over-handle or it will toughen. Shape into 20 meatballs.

  3. Heat the oil in a large non-stick pan and quickly brown the meatballs in batches until they are nicely coloured on all sides.

  4. Stir the sauce, then drop in the meatballs and cook on a low heat for 10 mins until the turkey is cooked through. Scatter over the spring onions and coriander, and serve with some rice or mash.

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Comments (7)

forestnuter's picture
3.75

Nice, it certainly has potential as a dish. I added tomato purée and Worcester sauce to add depth of flavor

samisweetheart12's picture
5

I ABSOLUTELY LOVE THIS RECIPE!!!!
It has quickly become my favourite meal, I genuinely dream about my next opportunity to cook it! Super easy to make (although I was abit nervous about the roux, being abit of a novice- just keep it moving and wait for the hazelnut colour!) And so very tasty!! I always half the recipe as there's only 2 of us and it works perfectly with rice. If I could rate this more than 5 stars I would!

nikkinoodle40's picture
1.25

Made this meal vegetarian by using a veg stock cube and Swedish quorn balls. Didn't particularly enjoy it at all. The sauce didn't thicken and was more like a soup. Won't be bothering again

janetimms's picture

Sauce akin to soup. Won't do it again

stevenoneill1976's picture

Absolutely lovely meal - tried with pork mince as well which had more flavour. Can't get over how nice celery is in this dish, it really brings out the tastes.

eleanormayo's picture
3

These were slightly lacking in something & I am not quite sure what! It was just a bit thin.

jabrady91's picture

I have made this 5 times now and it is just as good each time. I don't have hot pepper sauce so I add a dollop of ketchup, a dollop of sweet chilli sauce and some spicy chipotle sauce I have and the depth of flavour is great.
I serve mine with oven baked rosemary new potato chunks.
Definitely worth doing!

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