In a small bowl, whisk together egg and Worcestershire. Add egg mixture to meat mixture, and mix well with your hands. Shape mixture into 12 palm-size meat balls. Set aside.
Fill a 10-inch cast-iron stockpot or Dutch oven with 2 inches of water. Bring to a boil; reduce heat to a medium. Add roux; cook, stirring constantly, until melted. Reduce heat; add meatballs, garlic, remaining onion, remaining bell pepper, and water to cover meatballs. Sprinkle with remaining 1 teaspoon of Slap Ya Mama Original Blend Cajun Seasoning.; stir carefully. Cook over medium heat for about 1½ hours, stirring occasionally. Stir in green onion and parsley during last 10 minutes of cooking. Serve hot cooked rice.
Dark Roux
In a 8-quart stockpot, heat oil over medium heat for about 5 minutes; add flour stirring to combine. Cook stirring frequently, until peanut butter roux forms, about 20 minutes.
Slap Ya Mama Cajun Meatball Sandwiches brought to you by 37 Cooks features an amazing blend of delicious Cajun flavors that you have to taste to believe. Our signature Cajun gumbo dinner mix delivers unparalleled flavor complemented by our Cajun fish fry to deliver the final blow.Just as gumbo is a dish that can be made with many meats — or combinations of meats — these meatballs could be created with almost any ground meat you desire. Rather than beef and pork, perhaps throw in veal, bison, chicken or even shrimp! The resulting meatball is as warm, sloppy and delicious as a meatball sub from your favorite deli or concession stand, but the unconventional use of the Slap Ya Mama Cajun Gumbo Dinner Mix gives them a LOT of flavor with little effort. (Shh! Don’t tell.)
I particularly enjoyed the tomato sauce/unpickled giardiniera, though. Sweet and hot, cooked into a thick and chunky paste, it could be an ideal condiment for almost any hot sandwich.
Note: Instead of in sandwiches, the meatballs and vegetables can also be served alone or over another starch, such as rice or orzo pasta.
1 Tablespoon chopped fresh oregano, or 1 teaspoon dried
1 1/2 teaspoons dark brown sugar
For the sandwiches:
Sliced provolone cheese
8-10 sandwich buns, toasted
Directions:
Combine milk and Slap Ya Mama Cajun Gumbo Dinner Mix in a large bowl, and allow to sit for at least 20 minutes for the gumbo mix to rehydrate.
Preheat oven to 425°F. Prepare a baking sheet with a layer of parchment paper and a layer of cooking spray.
Add the remaining meatball ingredients to the bowl with the gumbo mix and mix together, only until combined. Do not overwork the meat mixture. Add more breadcrumbs if mixture is too moist.
Using a 2 Tablespoon measuring spoon, scoop the meat into balls and place on the baking sheet, making sure the meatballs do not touch.
Bake the meatballs for 8-10 minutes, until almost cooked through. Then turn the oven to broil for 2 minutes to toast the exterior; flip the meatballs and broil 1-2 minutes longer to toast the other side.
Meanwhile, for the sauce, combine the tomatoes, vegetables, oregano and sugar in a pot and bring to a boil. Reduce the heat to medium-low, cover and allow to simmer 20-30 minutes. Stir regularly, smashing the tomatoes against the pan wall occasionally to break them up. The vegetables’ liquid should be almost completely evaporated. If not, continue to simmer until you achieve the desired consistency.
Assemble the sandwiches with a layer of sauce, the meatballs, provolone cheese and more sauce. Return the sandwiches to the warm oven to melt the cheese, if desired.
Nothing says Mama’s cooking like Spaghetti & Meatballs. Slap Ya Mama’s Spaghetti & Meatballs recipe is sure to give you that familiar sensation of Mama’s cooking. Complete with beef, pork, and seasoned meatballs with our special original blend and hot pepper sauce. Whip up some today!
1 ½ - 2 pounds spaghetti pasta, cooked to package directions
Directions
Meatballs:
In a large bowl, combine meat, garlic, breadcrumbs, Parmesan, eggs, parsley, Slap Ya Mama Original Blend and Slap Ya Mama Pepper Sauce. Combine lightly with a fork. Using your hands, lightly form approximately 16 meatballs; about 2” in size each. Place formed meatballs on a cookie sheet and place in freezer for 7 to 10 minutes to help them become firm.
In a large 12” skillet or pot, heat olive oil over medium heat. Reduce heat to medium-low, very carefully place 5 to 7 meatballs in oil. Brown meatballs on all sides, turning with a fork or spatula; approximately 10 minutes per batch. Removed and drain on a paper towel covered plate and set aside. Discard the oil in the skillet but do not clean the skillet.
Sauce:
In the same skillet, add onions and garlic and sauté until translucent. Add in crushed tomatoes, tomato sauce, wine or water, parsley, sugar and Slap Ya Mama Original Blend Seasoning. Mix well and cook over medium heat for 15 minutes. Gently stir in meatballs, careful not to break up meatballs. Reduce heat to a simmer, cover and cook over medium heat for 30 minutes. Gently stir a couple of times during simmer.
Serve over spaghetti and top with Parmesan and basil. Enjoy!
