Grilled Cajun Cheddar Meatballs Recipes

BBQ, BACON, AND CHEDDAR MEATBALLS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Place a cooking rack on top of a baking sheet.
• Combine ground beef, bread crumbs, onion, egg, Worcestershire sauce, steak seasoning, salt, and pepper in a bowl; mix until combined. Shape mixture into 8 meatballs, forming each one around a cube of Cheddar cheese. Wrap each meatball with 1/2 slice of bacon and place seam-side down on the cooking rack, leaving 1 to 2 inches between each one.
• Bake in the preheated oven for 20 minutes. Reduce heat to 375 degrees F (190 degrees C) and continue baking until meatballs are browned, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• Remove from oven and drizzle meatballs with barbecue sauce.

GRILLED ITALIAN MEATBALLS

Steps:

• Combine all ingredients except pasta sauce in a large mixing bowl and mix thoroughly.
• If using charcoal- build your fire and make it low-medium heat, about 225-250°F Coat the grates with oil or non-stick spray.
• Shape mixture into balls slightly smaller than a baseball, but bigger than a golf ball and then set them aside. UPDATE: I started using a 1/4 cup measuring cup to scoop the mixture and it makes the meatballs just the right size.
• Pour half of the sauce in a grill (oven) safe stock pot or roasting pan that will be large enough to hold all the meatballs. Place the pot/pan on the grill away from the direct heat when the fire is ready.
• When the grill is ready place the meatballs directly over the heat and sear on both the top and bottom for 3-5 minutes per side.
• When you are done searing the meatballs, place them away from the direct heat (I have a top rack on my grill and place them here).
• Let them cook for 5-8 more minutes or until the meatballs are firm, but not fully cooked and then place all the meatballs in the pot/pan and place that directly over the heat source.
• Cook for an additional 8-10 minutes or until the internal temperature reaches 155-160 degrees F (you could also cut a meatball in half to make sure that the meat is no longer pink in the middle).

CAJUN APPETIZER MEATBALLS

Steps:

• Preheat oven to 350 Lightly grease a medium baking sheet.
• In a large bowl, mix thoroughly the ground beef, hot pepper sauce, Cajun seasoning, Worcestershire sauce, parsley, onion, bread crumbs, milk, and egg.
• Form the mixture into golf ball sized meatballs and place on the prepared baking sheet. Bake in preheated oven for 30 to 40 minutes, or until there is no pink left in the middle.
• In a small bowl, combine the barbeque sauce and peach preserves.
• When meatballs are done, place in a serving dish and cover with the barbeque sauce mixture.
• Toss to coat.

CHEDDAR STUFFED MEATBALLS

Steps:

• In a small bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Divide into eight portions. Shape each portion around a cheese cube., Place meatballs in an 8x4-in. glass loaf pan coated with cooking spray; top with soup. Bake, uncovered, at 350° for 25-30 minutes or until meat is no longer pink.

CHEDDAR MEATBALLS

Steps:

• Preheat oven to 350 degrees.
• Saute onion in olive oil on low-med heat until translucent, about 5 minutes Add minced garlic and saute one minute more. Set aside.
• In large bowl, beat egg. Add the cracker crumbs, seasonings, onion and garlic and mix well with fork. Crumble the ground beef into the bowl and gently mix with hands, being careful not to "overwork" it, as this can cause tough meatballs.
• Place a cooling rack in a cookie sheet with sides or large baking pan. shape mixture into 1 1/2 inch balls and place on rack. Bake at 350 for 25 minutes.

CAJUN MEATBALLS

Steps:

• 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.
• Work the spice and some seasoning into the turkey mince. Try not to over-handle or it will toughen. Shape into 20 meatballs.
• Heat the oil in a large non-stick pan and quickly brown the meatballs in batches until they are nicely coloured on all sides.
• 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.

GRILLED CAJUN CHEDDAR MEATBALLS

Steps:

• Chop the onion and scallions. Mince the garlic. Remove casings from sausages (if necessary). Cut sausage into chunks and chop finely in a food processor.
• In a small mixing bowl, prepare the remoulade sauce by mixing the mayonnaise, chopped scallions, 3 cloves chopped garlic, lemon juice, mustard, parsley, horseradish sauce, and chili sauce. Whisk well and season with salt and pepper. Refrigerate until ready to use.
• Heat the oil in a small skillet and add the onions and 2 cloves chopped garlic. Sautee for about 3 minutes or until onion is translucent.
• In a large bowl, whisk the egg, milk and Worcestershire sauce. Add the breadcrumbs and cheese and mix well.
• Add the onion mixture, chopped sausage, and ground beef to the bowl, season with salt and pepper, and mix well.
• Divide mixture into 8-12 sausage-shaped portions. Insert a metal skewer into each portion so that the tip of the skewer is almost at the top of the meat. Bamboo skewers may be used but should be soaked well in cold water first.
• Prepare a medium-hot grill. Grill skewers for 6-8 minutes, uncovered if using a charcoal grill. Turn gently using tongs to cook all sides.