Cajun Saucer’s “Dial ‘M’ for Meatballs”
These ain’t your mama’s meatballs! If you’re used to the Italian-style, this version from Cajun Saucer in Arnaudville adds boudin, a traditional Cajun pork and rice sausage, for an unexpected smoky kick.
Ingredients
Sauce
- 1 Tablespoon salted butter
- 2 garlic cloves minced
- 1 Tablespoon all-purpose flour
- 1 cup half-and-half
- 2½ Tablespoons grated Parmesan cheese
- Kosher salt
- 1 teaspoon pepper
Meatballs
- 2½ pounds ground beef short rib
- 1 pound boudin casings removed
- 1½ cups Italian breadcrumbs
- Kosher salt and pepper
Garnish
- 4 cups store-bought marinara sauce
- 3 cups shredded mozzarella
- Thinly sliced basil for garnish
Instructions
Make the sauce
- Preheat your oven to 400° F. In a small saucepan, melt the butter over medium heat, add the garlic to the melted butter, and stir frequently for 30 seconds. Add the flour and whisk constantly for 1 minute, or until the flour turns golden brown. While whisking continuously, slowly stream in the half-and-half. Season with salt and pepper. Reduce the heat to low and simmer until thickened, 3 to 5 minutes. Stir in the Parmesan.
Make the meatballs
- In a large bowl, mix ground beef, boudin, 1 Tablespoon salt, the garlic cream sauce, and breadcrumbs by hand, until ingredients are thoroughly combined.
- Using a kitchen scale, weigh out 3-ounce meatballs and place on a large sheet pan lined with parchment paper. Bake the meatballs until just cooked through and beginning to brown, about 15 minutes.
Garnish
- Preheat the broiler on high and position a rack 6 inches from the heat. Transfer the meatballs to a 9-by-13-inch baking dish. Pour marinara over the meatballs and sprinkle mozzarella over the top. Broil the meatballs until the cheese is melted and beginning to brown. Garnish with basil and enjoy with crusty bread or over pasta or polenta!
Notes
MAKE AHEAD: The garlic cream sauce can be made up to 2 days in advance.
Recipe courtesy of Cajun Saucer.
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