Go Back
Crockpot Cajun Meatballs on a plate
Andrew Fowler

Crockpot Cajun Meatballs

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours 50 minutes
Total Time 3 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 3/4 lb 85% lean ground beef
  • 3/4 lb ground pork
  • 1/3 cup plain panko breadcrumbs
  • 1/3 cup whole milk
  • 1 large egg
  • 2 tbsp finely grated yellow onion
  • 3/4 tsp fine salt for meatballs
  • 1 tsp sweet paprika
  • 1/2 tsp dried thyme
  • 1/8 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1 tsp neutral oil for sheet pan
  • 3 tbsp neutral oil for gravy, divided
  • 1 small yellow onion finely diced
  • 1 green bell pepper finely diced
  • 2 small celery stalks finely diced
  • 2 tbsp all-purpose flour
  • 2 cups low-sodium beef broth
  • 1/4 tsp fine salt for gravy
  • 1 cup quick-cooking grits not instant
  • 4 cups water for grits
  • 1/2 tsp fine salt for grits
  • 1 tbsp unsalted butter
  • 3 oz sharp cheddar grated

Method
 

  1. Heat oven to 425°F; grease a rimmed sheet with teaspoon oil. Soak panko in milk 3 minutes; gently mix with beef, pork, egg, grated onion, meatball salt, paprika, thyme, cayenne, and pepper. Form 24 meatballs; bake 16 to 20 minutes until centers reach 160°F.
  2. Meanwhile, heat 1 tablespoon gravy oil in a saucepan. Cook diced onion, pepper, and celery 7 minutes until soft; transfer to a bowl.
  3. Add remaining gravy oil and flour. Stir constantly over medium 5 to 7 minutes until peanut-butter brown. Gradually whisk in broth; return vegetables and add gravy salt. Simmer 3 minutes.
  4. Transfer hot gravy and meatballs to a 4-quart slow cooker. Cover; cook on HIGH 2 hours, gently turning once, until centers reach 165°F.
  5. Near serving, boil grits water and salt. Whisk in grits; reduce to low. Cook 5 to 7 minutes, stirring often, until tender. Remove from heat; fold in butter and cheddar.
  6. Divide grits among 6 bowls; top each with 4 meatballs and vegetable gravy. Serve while grits are soft.