Velvety Cajun Chicken Meatballs are tender, succulent chicken meatballs coated in a rich cream sauce infused with Cajun spices. This single-skillet meal is an ideal dinner choice!
Hi there! I'm Richa from My Food Story, and today I'm sharing these amazing velvety Cajun chicken meatballs. If you're a fan of meatballs and creamy dishes, these are the real deal. We're talking serious comfort food here.
Let's just say I've whipped these up at least three times in the past week, and there have been zero complaints. No leftovers either—the pan gets wiped clean every single time.
This is a true one-pan recipe. We start by crafting delicious meatballs seasoned with garlic and Cajun spice, then let them simmer in an ultra-creamy sauce. Since these are chicken meatballs, they cook quickly, and the Parmesan and breadcrumbs keep them wonderfully moist.
You can easily swap chicken for beef or pork if you prefer red meat, but I doubt you'll miss it. These meatballs are packed with flavor, and after simmering in the sauce for about 15 minutes, they soak up all the juices and turn out perfect.
This recipe yields a generous batch—at least 18 to 20 meatballs—enough to feed a family of five. If you happen to have leftovers (which we never do), just add a splash of milk or water while reheating to restore that perfect gravy.
We love serving these with egg noodles or garlic bread because when you're dipping into that amazing sauce, there's no holding back. You can prep the meatballs ahead of time, so at dinner, all you need to do is make the sauce and let them simmer.
- For the Meatballs:
- ¾ cup Bread Crumbs
- 1 Egg
- 2 tablespoons Cajun seasoning
- 3 Garlic Cloves, minced
- ¼ cup grated Parmesan
- 1 ¼ pounds ground Chicken
- 3 tablespoons Olive Oil
- Salt to taste
- For the Sauce:
- 1 tablespoon Olive Oil
- 1 tablespoon Butter
- 2 Garlic Cloves, minced
- ½ cup chopped Onions
- 2 tablespoons Flour
- 1 ½ cups low sodium Chicken Broth
- 1 tablespoon Cajun Seasoning
- ½ teaspoon Paprika
- Salt and Pepper to taste
- ½ cup Heavy Cream
- In a bowl, combine all meatball ingredients except oil, mixing just until incorporated. Shape into roughly 18 meatballs.
- Heat olive oil in a skillet and add the meatballs. Avoid overcrowding; if the pan isn't large enough, cook in batches. Brown the meatballs on all sides, then transfer to a plate.
- To prepare the sauce, heat olive oil and butter in the same skillet. Add garlic and onions, sautéing for 2–3 minutes. Stir in the flour and cook for 1–2 minutes to eliminate the raw taste. Gradually pour in the chicken broth, whisking continuously until the sauce thickens.
- Add Cajun seasoning, paprika, salt, pepper, and the meatballs. Let the meatballs simmer for 10 minutes until fully cooked.
- Stir in the heavy cream, then turn off the heat. Serve hot.
