A batch of Birthday Cajun Chicken Meatballs

Cajun Chicken Meatballs recipe

Tomorrow the youngest man in my life turns 18. This time 18 years ago I ate a Thai red curry and approximately 12 hours later, George made a speedy appearance 8 days before he was due. He’s a beautiful boy, has been a right bloody handful, but we love him dearly. He, in return, loves Cajun seasoning. So much so I have to buy huge pots from Costco because he randomly puts it on everything, even when the meal really does not call for a slathering of paprika, cayenne, oregano and pepper. So, as a birthday treat for George, here’s a bloody great big bowl of Cajun Chicken Meatballs.

Not only are these so tasty, loved by everyone and comforting, they’re easy to make. The balls themselves are made in a food processor, although if you are particularly energetic, you could make these by hand. The meatballs are oven baked, which I love, so there’s no falling apart in the frying pan or splattered hob. The sauce is a flavourful mix of onions, garlic, more Cajun seasoning and just a *huge* modest glug of cream. They’re spicy, so flavourful and served alongside spaghetti or mash, the most complete comforting dish for right now.

I am always a bit sniffy about George’s constant need for Cajun seasoning, however, on this occasion, and not just because it’s his 18th birthday, it’s just perfect.

There’s the industrial pot of Cajun seasoning in all it’s glory. You could make your own if you wish, there’s plenty of recipes out there, but why would you when Schwartz do a perfectly good job. What you will notice about this line up is the lack of flour, onions, butter and olive oil; don’t judge, I’ve been distracted of late.

Let’s get going on these, because, once you try them, you’ll want to make them again and again and again. Pre heat your oven and line a couple of baking trays ready for the meatballs. Now, in your food processor, or by hand grate the parmesan.

Now, add the boned chicken thigh and process again until well minced.

Nexi into the mix goes the egg, breadcrumbs, garlic and all important Cajun seasoning. Process, or mix, until well combined.

Using damp hands, a tablespoon, or a small ice cream scoop place walnut sized balls onto your lined baking trays. I used the scoop and packed it well so there was no need to give the balls an extra roll. I got around 48 from my batch.

Bake these spiced lovelies for around 20 minutes or until just golden and cooked through.

While this magic is happening, soldier on with the reasonably effort free sauce. Add the butter and olive oil to a large high sided pan and heat over a medium flame. Tip in the finely chopped onion and garlic and sauté until just softening and golden.

Add the flour, stir, and cook for a minute or so.

Gradually pour in the chicken stock, a bit at a time, stirring/whisking well to avoid a lumpy situation.

Stir in the Cajun seasoning then let the sauce bubble and thicken for a minute.

Now, tip your browned balls into the sauce, pop a lid on and let them simmer for 5 minutes.

Pour in the double cream, stir well, and bring back up to the simmer. Have a big mouth to check for any salt and pepper needs.

Sprinkle with just a touch of chopped fresh parsley, and now you’re ready to inhale. On a bed of spaghetti, or buttery mash, tuck in, if you can shove George out of the way, that is.

Beer for 18 year olds only.

This recipe makes a bloody great big portion, but don’t panic, you’ll need it. It was a mass inhalation session in our house.

Happy 18th Birthday baby George.

Lucy x

Cajun Chicken Meatballs recipe

Serves 4 to 6, generously

You will just need a lined baking tray and a large pan for this

Meatballs

80g parmesan cheese, grated

1kg boneless chicken thighs

1 egg

2 cloves garlic, crushed, or 1 teaspoon lazy garlic from a jar

85g panko breadcrumbs, I imagine regular breadcrumbs would be fine too

2 tablespoons Cajun seasoning

Sauce

45g butter

Splash olive oil

1 onion, finely chopped

2 cloves garlic, crushed, or 1 teaspoon lazy garlic from a jar

3 tablespoons plain flour

600ml chicken stock

1 1/2 tablespoons Cajun seasoning

200ml double cream

Salt and pepper to taste

Spaghetti or mash to serve and chopped fresh parsley to garnish

Pre heat your oven to 180 degrees fan assisted and line a large baking sheet or two. I used my food processor to grate my parmesan then added the chicken thighs and processed until well minced. You could do all this by hand. Next add the garlic, breadcrumbs, egg and cajun seasoning and process again.

Using a small ice cream scoop or tablespoon, scoop or roll balls of the mixture onto your lined trays, I made around 48 balls. Bake these in your pre heated oven for around 20 minutes or until golden and just cooked through.

While the balls bake make the sauce. Add the butter and oil to a large high sided frying pan and heat over a medium flame. Add the finely chopped onion and garlic and sauté until just softened without too much colour. Stir in the 3 tablespoons of flour and cook for a minute, stirring into the onion and butter mixture. Gradually whisk in the chicken stock, a bit at a time to prevent lumps. Whisk in the cajun seasoning and let the sauce bubble for a minute.

Once your meatballs are cooked, transfer them from the tray into the pan of sauce, pop a lid on and cook for 5 minutes. Pour in the double cream, stir everything well to combine, bring back up to the simmer then serve, sprinkled with freshly chopped parsley. These are amazing on spaghetti or mashed potato.