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.
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
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.
MAKE AHEAD: The garlic cream sauce can be made up to 2 days in advance.
Recipe courtesy of Cajun Saucer.