Creole Meatballs

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Creole Meatballs are in a word amazing. Spicy meatballs simmered down with onions, bell peppers, and tomatoes and served over rice are a winning combination.

In Louisiana there is Cajun and there is Creole. When I think of Creole I automatically think tomato. That could be just my assessment though, don’t take my word for it. I’m only a home cook not a chef with the inside scoop.

If that is true then these Creole Meatballs certainly fit the bill. Also, they are DELICIOUS! There is so much depth to the flavor of this dish. You get some sweet and tart from the tomatoes, some spice from the onions and seasonings, and some buttery-fluffy goodness from the rice.

This is one of my husband’s favorite dishes and it is very versatile. You can use smoked sausage, chicken, shrimp, or your other favorite protein in place of meatballs. We use our grass-fed ground beef for the meatballs and if I have some on hand I cut it with ground pork. I buy my pork locally from Bales Farms in Mosheim, TN.

The other ingredients are wonderful if you can get them fresh, but the beauty of Creole Meatballs is that it simmers on low for all the flavors to meld together and it tastes pretty darn good with just pantry staples too. Only have canned tomatoes, you’re golden. Minced onion, garlic powder, and dehydrated bell pepper work in a pinch too.

Creole Meatballs are delicious as they are, but we serve them over rice. Of course. Lots of things are eaten over rice in Louisiana. That is something very different from here in Tennessee. Rice is not the go-to starch, potatoes are.

Creole Meatballs

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 1 onion
• 1 clove garlic whole and smashed
• 1/2 tsp garlic minced
• 1/4 tsp basil dried
• 1/4 tsp oregano
• 1/4 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb grass-fed ground beef
• 1 15 oz can petite diced tomatoes can use stewed
• 2 bell peppers seeded and diced
• 1 12 oz can of tomato sauce
• 1/2 tsp worchestshire sauce

Instructions

 

• Heat oil in a skillet over medium heat with the garlic clove in the oil.
• Sautee the garlic clove until is browned and then remove it from the oil and discard it.
• Season the ground beef with salt, pepper, basil, oregano, thyme and shape into balls.
• Add the meatballs to the hot oil and cook thouroughly. (About 10 minutes)
• Remove the meatballs from the oil and add the onion and bell peppers and cook until tender.
• Add the meatballs back to the onions and add the tomato sauce, tomatoes and worcesteshire sauce
• Reduce heat to medium-low and simmer for about 40 mins.
• Serve over rice.

Keyword creole meatballs, grass-fed beef, ground beef recipes