Golden Parmesan Meatballs with Cajun Cream Sauce over Buttered Noodles

Here’s a delicious recipe for Golden Parmesan Meatballs with Cajun Cream Sauce over Buttered Noodles:

Ingredients

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork for extra flavor)

• 1/2 cup grated Parmesan cheese

• 1/2 cup breadcrumbs (preferably Italian-style)

• 1/4 cup milk

• 1 egg

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp red pepper flakes (optional, for a little heat)

• Salt and pepper, to taste

• 1/4 cup fresh parsley, chopped (optional)

• Olive oil, for frying

For the Cajun Cream Sauce:

• 2 tbsp butter

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp Cajun seasoning (or more, depending on your spice preference)

• 1/2 tsp smoked paprika (optional, for extra smokiness)

• 1/2 cup chicken broth

• 1 cup heavy cream

• 1/4 cup Parmesan cheese (freshly grated)

• Salt and pepper, to taste

• 1 tbsp fresh parsley, chopped (for garnish)

For the Buttered Noodles:

• 8 oz pasta (your choice of noodle, like fettuccine, spaghetti, or egg noodles)

• 2 tbsp butter

• Salt, to taste

Instructions

1. Make the Meatballs:

• Preheat the oven to 400°F (200°C).

• In a large bowl, combine the ground beef, Parmesan, breadcrumbs, milk, egg, garlic, oregano, basil, red pepper flakes (if using), salt, and pepper. Mix until well combined.

• Form the mixture into meatballs, about 1.5 inches in diameter.

• Heat a bit of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches, turning to brown all sides, about 5-7 minutes.

• Once browned, transfer the meatballs to a baking sheet and bake in the oven for 10-15 minutes or until cooked through (internal temperature should reach 160°F/71°C).

2. Make the Cajun Cream Sauce:

• In the same skillet (don’t clean it), melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 3-4 minutes.

• Sprinkle in the Cajun seasoning and smoked paprika (if using), and stir for another 30 seconds to bring out the flavors.

• Pour in the chicken broth and let it simmer for 2-3 minutes, scraping up any bits from the bottom of the pan.

• Lower the heat and add the heavy cream. Stir to combine and let it simmer gently for 4-5 minutes until it thickens.

• Stir in the Parmesan cheese, and season with salt and pepper to taste. Keep the sauce warm while the noodles are cooking.

3. Prepare the Buttered Noodles:

• Cook the pasta according to package instructions. Drain, reserving a little pasta water.

• In the same pot, toss the hot noodles with butter until melted and well-coated. Season with a pinch of salt.

4. Assemble:

• Serve the buttered noodles on a plate.

• Top with the baked meatballs.

• Pour the Cajun cream sauce generously over the meatballs and noodles.

• Garnish with chopped fresh parsley and extra grated Parmesan, if desired.

5. Enjoy!

• Serve hot, and enjoy the creamy, spicy, and savory combo of meatballs, sauce, and noodles!