Brad's cajun spiced Swedish meatballs

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, brad's cajun spiced swedish meatballs. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Brad's cajun spiced Swedish meatballs is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Brad's cajun spiced Swedish meatballs is something which I’ve loved my whole life. They are nice and they look fantastic.

Add New Orleans-Style Flavor With Our Cajun Seasoning Blend. For the meatballs, ground beef, ground lamb, eggs, Italian bread crumbs, cajun spice, garlic powder, For the sauce TrailerParkBoils. For Meatballs: Combine all ingredients and roll into bite-size balls. The less you work the meat, the better the texture and taste will be.

To get started with this recipe, we have to prepare a few components. You can have brad's cajun spiced swedish meatballs using 19 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Brad's cajun spiced Swedish meatballs:
  1. Prepare For the meatballs
  2. Prepare 1 lb ground beef
  3. Make ready 1 lb ground lamb
  4. Get 2 eggs
  5. Get 1⁄2 cup Italian bread crumbs
  6. Get 2 tbs cajun spice
  7. Make ready 1 tsp garlic powder
  8. Get For the sauce
  9. Prepare 3 tbs butter
  10. Get 3 tbs flour
  11. Make ready 1 shallot, chopped
  12. Prepare 1 qt half and half
  13. Get 1 tsp minced garlic
  14. Take 3 beef bouillon cubes
  15. Get 1⁄2 tsp black pepper
  16. Take Rest of ingredients
  17. Take Prepared egg noodles
  18. Get Grated parmesan cheese for garnish
  19. Prepare Chopped parsley for garnish

Form the mixture by hand into meatballs. Nutmeg and all spice are the heart and soul of a good swedish meatball recipe. Now for that texture and moisture. I'm using an age-old trick to keep these meatballs nice and tender.

Steps to make Brad's cajun spiced Swedish meatballs:
  1. Mix all the meatball ingredients and let sit for a half hour
  2. Roll meatballs into desired size
  3. Melt 1 tbs butter in a fry pan. Brown meatballs on all sides. Set aside
  4. Melt 3 tbs butter in same fry pan. Prior to this discard any grease from meatballs.
  5. Saute shallot until it starts to brown. Add flour, garlic, and seasonings. Fry for a few more minutes. When flour starts to brown, slowly add half and half. Stir constantly.
  6. When cream is mixed in, sauce should be fairly thickened. Add bouillon and season with salt and pepper to taste.
  7. Add meatballs back to pan of sauce. Cook covered, 20 -25 minutes.
  8. Serve over egg noodles. Garnish with parsley and cheese. Serve immediately, enjoy.

Now for that texture and moisture. I'm using an age-old trick to keep these meatballs nice and tender. Heat oil in a large skillet to sear off meatballs. (In the episode, we seared the meatballs in a deep-fryer.) Form meat mixture into small meatballs, and sear them in the skillet or deep-fryer. Cajun Chicken Meatballs in Cajun Cream Sauce. Let me tell you friends this has been a long couple of weeks here in Michigan.

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