Spicy Cajun “Boudin” Meatballs
Combine Cajun seasoning and hot pepper sauce with Ground Beef for spicy and delicious meatballs.
Cook Time: 60 Minutes
Servings: 24
Ingredients: 10
Ingredients
Preparation
-
Step 1
Heat oil in nonstick skillet over medium heat. Add onion, celery, bell pepper and garlic. Cook 4 to 7 minutes or until vegetables are tender and begin to brown, stirring occasionally. Transfer vegetables to large bowl; let cool 5 minutes.
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Step 2
Preheat oven to 400°F. Combine Ground Beef, vegetables, rice, egg and Cajun seasoning in large bowl, mixing lightly but thoroughly. Shape into 24 1-inch meatballs.
Cooking Tip:
If using leftover refrigerated rice, let stand at room temperature for 15 minutes before using. -
Step 3
Place meatballs on rack in broiler pan that has been sprayed with nonstick cooking spray. Bake in 400°F oven 18 to 20 minutes or until 160°F. Serve with hot sauce, as desired.
Cooking Tip:
Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.For easy clean up, line broiler pan (not rack) with aluminum foil.
Nutrition Information
57 Calories
1g SAT FAT
4g PROTEIN
0.5 mg IRON
0.9 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using 80% lean ground beef: 57 Calories; 27 Calories from fat; 3g Total Fat (1 g Saturated Fat; 2 g Monounsaturated Fat;) 20 mg Cholesterol; 83 mg Sodium; 3 g Total Carbohydrate; 0.1 g Dietary Fiber; 4 g Protein; 0.5 mg Iron; 1.3 mg NE Niacin; 0.1 mg Vitamin B6; 0.4 mcg Vitamin B12; 0.9 mg Zinc; 4.2 mcg Selenium; 17.6 mg Choline.
This recipe is a good source of Vitamin B12.
45 Calories
1g SAT FAT
4g PROTEIN
0.6 mg IRON
1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using 95% lean ground beef: 45 Calories; 18 Calories from fat; 2g Total Fat (1 g Saturated Fat; 1 g Monounsaturated Fat;) 19 mg Cholesterol; 82 mg Sodium; 3 g Total Carbohydrate; 0.1 g Dietary Fiber; 4 g Protein; 0.6 mg Iron; 1.5 mg NE Niacin; 0.1 mg Vitamin B6; 0.5 mcg Vitamin B12; 1 mg Zinc; 4.4 mcg Selenium; 18.6 mg Choline.
This recipe is an excellent source of Vitamin B12.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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