Cajun-Caribbean Fusion Meatballs

By • August 9, 2010 2 Comments

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Cajun-Caribbean Fusion Meatballs

Author Notes: This recipe came wholly from my imagination, taking bits and pieces of various cuisines that sounded like they would go together, utilizing what was handy, and striving to do something different than the bazillion meatball recipes already submitted. I think this one meets all those qualifications. Plus, I was pretty doggoned impressed with it, except for the fact the camera battery had died and the cell phone pic just wasn't acceptable. It looks like meatballs in a reddish-brown sauce over -- are you ready for this -- rice.Kayb


Serves 4, with some leftovers


  • 1 pound ground bef
  • 1/2 pound ground pork
  • 1/2 pound Andouille sausage, diced or chopped fine
  • 1 egg, beaten
  • 2/3 cup cracker or bread crumbs
  • 1/3 cup sauteed onion and garlic, from sauce prep, below
  • 3/4 teaspoon allspice
  • 1 tablespoon Pick-a-Peppa sauce
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon oregano
  1. Preheat oven to 375 degrees.
  2. Combine all ingredients, using your hands. Gently toss and stir with fingers until combined; do not knead.
  3. Shape into loosely formed golf-ball-sized balls and place on baking sheet sprayed with oil or non-stick spray (I line mine with foil,for easier clean-up,and spray the foil). Bake at 375 for about 20 minutes, or until a nice crust has developed. Cool for 10 minutes.


  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 large onion, chopped small
  • 4-6 cloves garlic, minced
  • 2 tablespoons oil
  • 1 cup chicken or pork stock
  • 2 bay leaves
  • 1-2 habanero or scotch bonnet peppers, seeded and minced
  • 1 28-ounce can crushed or diced tomatos
  • 1 tablespoon sugar
  • salt and freshly ground black pepper to taste
  • juice of one large or two small limes
  • 3 tablespoons minced fresh oregano
  1. In a large, heavy pot over low heat make a roux of the butter and flour. Cook until roux is a dark caramel, stirring constantly.
  2. In a separate skillet, saute onion and garlic until tender and beginning to caramelize. Remove 1/3 cup of veggies and set aside to cool for meatballs. Add remaining veggies, plus minced peppers to the roux, stirring well.Add chicken or pork stock and bring to a boil, reducing liquid slightly.
  3. Add tomatos, sugar and bay leaves; bring back to a boil and reduced heat to a simmer. Simmer, covered, for about 10 minutes, and salt and pepper to taste. Continue to simmer, covered, while the meatballs cook and cool and for whatever else you need to do. If the sauce gets too thick, add more stock or water.
  4. About 10 minutes before serving, add lime juice and fresh oregano to sauce; stir well and then add meatballs. Simmer for 10 minutes, and serve over rice.

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