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Creole Meatballs

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Creole Meatballs
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  • Prep 50 min
  • Total 0 min
  • Ingredients 16
  • Servings 48
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Enjoy these Creole-style spicy ground beef meatball appetizers that are baked using Progresso® Italian Style Bread Crumbs in even less than an hour!
By Pillsbury Kitchens
Updated Sep 14, 2010

Ingredients

Meatballs

  • 1 egg
  • 1 1/2 lb. lean ground beef
  • 1/2 cup Progresso™ Italian Style Bread Crumbs
  • 1/4 cup chopped onion
  • 1/4 cup chopped green bell pepper
  • 3/4 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 (15-oz.) can tomato sauce

Sauce

  • 2 tablespoons oil
  • 2 tablespoons all-purpose flour
  • 2 tablespoons currant jelly
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon dried Italian seasoning
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon ground red pepper (cayenne)

Steps

  • 1
    Heat oven to 400°F. Beat egg in large bowl. Add ground beef, bread crumbs, onion, bell pepper, salt, celery salt, 1/8 teaspoon ground red pepper and 2 tablespoons of the tomato sauce; mix well. Shape mixture into 48 (1 1/4-inch) meatballs, using about 1 tablespoon mixture for each. Place in ungreased 15x10x1-inch baking pan.
  • 2
    Bake at 400°F. for 15 to 20 minutes or until thoroughly cooked and no longer pink in center.
  • 3
    Meanwhile, heat oil in medium saucepan over medium-high heat until hot. With wire whisk, stir in flour; cook and stir until mixture turns a deep, rich brown color. Stir in remaining tomato sauce and all remaining sauce ingredients. Bring to a boil. Cook an additional minute, stirring constantly.
  • 4
    Add cooked meatballs to sauce; stir gently to coat. Serve with cocktail toothpicks.

Tips from the Pillsbury Kitchens

  • tip 1
    Cajun cooking combines French and Southern flavors and cooking methods. Creole cooking, an African-Spanish-French medley, calls for more tomatoes, butter and cream, but less spices than Cajun cooking.
  • tip 2
    Prepare the recipe, transfer the meatballs and sauces to a baking dish and cool. Cover and refrigerate for up to a day. To serve, heat it in a 350°F. oven or transfer it to a saucepan and heat it gently over low until it is hot. Either method takes about 10 minutes.

Nutrition Information

45 Calories, 3g Total Fat, 3g Protein, 2g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
10mg
3%
Sodium
130mg
5%
Total Carbohydrate
2g
1%
Dietary Fiber
0g
0%
Sugars
1g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
1/2 High-Fat Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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