Belles Garlic Meatballs




  • 1/2 lb ground chuck
  • 1/4 lb ground pork
  • 1/4 lb ground veal
  • 1/2 tsp salt
  • 1/4 tsp Cajun Chef Cayenne
  • 1/4 tsp black pepper
  • 1 Tbsp Cajun Power Worcestershire Sauce
  • 1/4 tsp dried oregano leaves
  • 1 egg, beaten
  • 6 large garlic cloves, peeled and cut in half
  • Seasoned flour
  • 1/4 cup vegetable oil
  • 1/2 cup water or beef broth


In a mixing bowl, combine the chuck, pork and veal. Add the salt, cayenne, black pepper, Worcestershire sauce, oregano and the egg. Mix well. For the mixture into six large or 12 small balls. Insert the garlic into the center of the balls. Dredge the meatballs in the flour and shake off any excess. Heat the oil in a skillet over medium heat. Brown the meatballs, turning them several times, and cook for about 15 minutes. Drain off any excess oil. Add the water or broth, cover the skillet with a lid and simmer for about 15 minutes. Serve immediately or cool and refrigerate until ready to use.
Yield: 6 large or 12 small meatballs.

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