One-Pot Creamy Cajun Meatball Pasta

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Meatballs:

1 lb ground beef (or use half beef, half pork)

½ cup breadcrumbs

1 egg

2 cloves garlic, minced

2 tsp Cajun seasoning

¼ cup grated Parmesan

Salt & pepper to taste

For the Pasta:

2 tbsp olive oil

1 small onion, finely chopped

1 bell pepper (red or green), chopped

3 cloves garlic, minced

2 tsp Cajun seasoning

2½ cups chicken broth

1½ cups heavy cream (or half-and-half)

8 oz uncooked pasta (penne or rotini work well)

½ cup grated Parmesan cheese

Fresh parsley for garnish

 

Instructions:

1. Make the Meatballs:

In a bowl, mix ground meat, breadcrumbs, egg, garlic, Parmesan, Cajun seasoning, salt, and pepper.

Form into small meatballs (about 1-inch size).

Heat 1 tbsp oil in a large deep skillet or pot over medium heat. Cook meatballs until browned on all sides (they don’t need to be fully cooked). Remove and set aside.

 

2. Sauté Veggies:

In the same pot, add another tablespoon of oil if needed.

Sauté onions and bell pepper for 3–4 minutes until softened.

Stir in garlic and Cajun seasoning, cook 30 seconds until fragrant.

 

3. Add Pasta & Simmer:

Pour in chicken broth and cream. Stir well and bring to a simmer.

Add uncooked pasta and stir to prevent sticking.

Return meatballs to the pot. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is cooked and meatballs are fully done.

 

4. Finish with Cheese:

Stir in Parmesan until melted and creamy. Taste and adjust salt or Cajun spice if needed.

 

5. Serve:

Garnish with chopped fresh parsley.

Optional: Extra sprinkle of Cajun seasoning or Parmesan on top.