Can you jar meatballs in sauce?

Ladle sauce over meatballs in jars leaving 1 inch headspace . Warm lids and rings in hot water. Clean the rims of the jars, and screw on the lids. Pressure can for 90 minutes at 10 pounds if canning 1,000 feet beneath sea level.

Should I put the meatballs in the sauce?

Some people like to drop the raw meatballs directly in a pot of Italian tomato sauce and let them simmer. Some people like to cook the meatballs in the oven first and then put the browned meatballs in the tomato sauce.

Why do my meatballs fall apart in the sauce?

Because meat shrinks when cooked, mince proteins are likely to separate and crumble unless bound together . Whether it's breadcrumbs or egg (or both), or simply salt, binding the mince is a crucial step in maintaining the softness of your meatballs while preventing them from falling apart.

Do meatballs get more tender the longer they cook in sauce?

The longer the simmer, the more tender and succulent the meatballs become . 3. Concentration of Flavors: Simmering at a low temperature for an extended period also encourages the sauce to reduce and thicken.

How do you know when meatballs are done in sauce?

5Place the meatballs down into the hot oil and cook until they are cooked through, the outsides are browned, and they register 165°F in the middle on an instant-read thermometer for about 15 minutes. Depending on the shape or size of your skillet, you might need to do this in two batches.

How long can you leave meatballs simmering in sauce?

Usually, I'm making meatballs with Sunday sauce. I simmer them in the sauce for 2-3 hours . The longer you simmer them, the softer they will be.

Is it better to use milk or water in meatballs?

Milk : We will mix a bit of milk with the breadcrumbs to form a panade, which will help to keep our meatballs nice and moist. Ground beef and pork: I like to use a 50/50 mix of the two to make meatballs, but you can also make all-beef or all-pork meatballs if you prefer.

Can I drop raw meatballs into sauce?

Cooking raw meatballs in sauce not only allows you to control the ingredients, but it also creates a homemade flavor that is hard to beat . Impress your loved ones at your next gathering with this classic dish that will have them asking for your recipe.

Can you jar sauce with meat?

However, meat is a low acid food, which is the ideal environment for botulism. Because of this, low acid foods need to be processed in a pressure canner . Pressure canners raise the temperature of the jar and its contents well above the boiling point, which kills off even botulism and makes the product shelf stable.

Can meatballs sit in sauce overnight?

When the meat and gravy cool and then chill together in the refrigerator overnight , the ingredients interact and meld, resulting in a more blended dish where the different tastes combine into one delicious flavor harmony.

Cajun Chicken Meatballs in Tasty Cream Sauce Recipe

Jump to Recipe

Cajun chicken meatballs in a creamy sauce with tons of onions, garlic, peppers, and mushrooms. Serve these meatballs on top of egg noodles or withcrusty bread and a salad. It is so delish!

MEATBALLS.

What is even going on here? We’ve got cajun chicken meatballs in a creamy sauce loaded with garlic, onions, peppers, and mushrooms. Side note: I just realized that this is the 8th meatball recipe I’m sharing on the blog. WHAT? How did that even happen? I seriously don’t recall makingthat many versions for us. But here we are!

One of my all time favorite meatball recipes is the Swedish Meatballs I shared late last year. The comfort factor is the more apparent reason why. But what else? I love how the meatballs are seared then cooked in a gravy that leaves them tender on the inside but browned on the outside. That cream sauce, it’s rich and abundant. Perfect to serve over a bed of egg noodles or with bread on the side.

The wheels in my head started churning and what came of it was way better than anything I could’veexpected – Cajun chicken meatballs in creamy gravy. Hear me out now. First, we’re flavoring the meatballs with cajun seasoning along with breadcrumbs and parmesan. Then we let them simmer in a creamy sauce. It’ll be an unforgettable meal, that much I can promise! I served these at a family dinnerand judging that there were no leftovers and how everyone kept complementing the meal, I knew they were something I wanted to share with all of you.

I’ll behonest, for these chicken meatballs, I put my low carb diet on the sidelines and went in full force. I called it my cheat meal for the week, happily served myself a small mountain of egg noodles, and loaded it up with this cajun cream sauce. Since I’m already confessing, I might as well tell you I had garlic bread with this too.

There. That’s all of it.

Let’s jump right into the recipe.

The first step is the chicken meatballs. I’ve got a little trick I want to tell you about. Whenever you’re making meatballs, combine the ingredients that bind the meatballs in a bowl before adding in the meat. Why? Glad you asked! This allows all the flavors to mix evenly without the fear ofoverworking the meat. When you feel like you’ve done a good enough job, add the chicken and mix. You want to mix *just* until combined. If you mix the meat too much, you’ll end up with dense and drier meatballs.

The ingredients for my cajun chicken meatballs are pretty straightforward, a littlechopped parsley, pressed garlic, egg, panko, parmesan, and somecajun seasoning. Make sure to use low sodium seasoning for this recipe. If you use the regular stuff, it’ll leave everything super salty. I made that mistake the first time around, so I want to ensure it doesn’t happen to you!

Then it’s as simple as searing the meatballs. Keep in mind, we don’t want to cook the meatballs all the way through because they’ll simmer in thecream sauce, so we’re searing them just until they develop a little color on the outside.

For the sauce, we’ll sauté onions, garlic, peppers, and mushrooms together before adding a little flour and seasoning and following it up with a little chicken broth and sour cream to get that creamy consistency.

Thisrecipe makes a ton by the way! You’ll get at least 18 meatballs out of this, andit’ll feed 5-7 people.

I’m pretty confident that garlic bread needs to be a required serving ingredient because a spoonful of sauce and a meatball or twoloaded onto a slice is everything. And if you’re feeling extra generous with yourself, may I suggest a cajun chicken meatball sandwich where two slices of garlic bread are involved? This is the stuff I dream about then proceed to think about while on the treadmill attempting to burn off the egg noodles I allowed myself to consume.

Let these creamy cajun chicken meatballs become a part of your weekend.

They’re begging to be made!

Yield: serves 5-7

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Cajun chicken meatballs in a creamy sauce with tons of onions, garlic, peppers and mushrooms. Serve these meatballs on top of egg noodles or withcrusty bread and a salad, it is so delish!

Ingredients

Meatballs:

2 tablespoons + 1 teaspoon low sodium cajun seasoning
4 cloves minced garlic, divided
¾ cup panko
1 large egg
¼ cup grated parmesan cheese
2 tablespoons chopped parsley (plus more for serving)
1 ¼ pounds ground chicken (or turkey)

Sauce:

3-4 tablespoons olive oil
½ cup chopped onions (yellow or red)
½ cupminced red or yellow peppers (bell or sweet peppers)
½ cup minced mushrooms
2 tablespoons flour
1 ½ cups low sodium chicken broth
½ cup sour cream
2 tablespoonsroughly chopped basil, for serving

Instructions

Meatballs:In a medium mixing bowl, mix together2 tablespoons of cajun seasoning, ½ the garlic, and all the other ingredients except the ground chicken. Add ½ teaspoon of black pepper and mix using a fork. The mixture will resemble a coarse breading. Add the ground chicken and mix until *just* combined. Do not overwork the meat. Roll into 18-22 meatballs. Mine were about 1 ½ tablespoons each.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the meatballs to the skillet but do not overcrowd the pan. Cooke in batches if they don't all fit. Sear the meatballs for 4-5 minutes, flipping to brown all sides evenly. Remember you want to just brown the outside and not cook them all the way through. Remove meatballs to a plate. Repeat until all the meatballs are cooked.
Sauce: Add 2 tablespoons of olive oil to the pan along with the remaining garlic and the onion and sauté for 2 minutes or until the onion begins to turn translucent. Add the peppers and mushrooms and continue to cook until the mushrooms and peppers soften, about 2-3 minutes. Sprinkle the flour and the remaining teaspoon of cajun seasoning over the veggies and push the veggies around the pan to coat evenly and cook for about a minute or until the flour starts to deepen in color.
Stir the mixture as you pour in the chicken broth. Lower the heat, whisk in the sour cream until it dissolves completely.Allow sauce to come back to a gentle simmer before lowering the heat and letting the sauce thicken, about 6-12 minutes. Whenthe sauce is halfway there, add the chicken meatballs and let cook for 5 minutes. Sprinkle with the basil before serving.

Notes

The sauce will thicken as it sits so i'd adviseleaving it a little thinner if you aren't planning on serving this right away. If the sauce thickens too much you can always thin it out with a little water or broth. Serve over egg noodles or with garlic bread and a salad.
This recipe has only been tested with sour cream but I do think heavy cream would make a good substitute. I haven't tried it with greek yogurt so I can't say whether that would work.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I'd love to see what you made!