One Pot Creamy Cajun Pasta With Cheese Stuffed Meatballs

Looking for a weeknight dinner that’s both incredibly flavorful and surprisingly easy to make? Look no further! This One-Pot Creamy Cajun Pasta with Cheese-Stuffed Meatballs is a complete meal cooked in a single pot, minimizing cleanup and maximizing deliciousness. Juicy, halal ground beef is seasoned with a vibrant Cajun spice blend, formed around pockets of melty mozzarella, and simmered in a creamy, smoky tomato sauce with perfectly cooked pasta. It’s a guaranteed crowd-pleaser that will become a new family favorite. Get ready for a flavor explosion!

What You’ll Need: The Ingredient Rundown

• 500g (1 lb) Ground Beef (Halal): We’re using ground beef as the base for our meatballs, ensuring it’s halal for dietary preferences. Look for a blend that’s around 80/20 for optimal flavor and juiciness.
• 1 tsp (5g) Salt: Essential for seasoning the meat and enhancing all the other flavors. We recommend using fine sea salt.
• ½ tsp (2.5g) Freshly Ground Black Pepper: Freshly ground pepper provides a more robust and aromatic flavor than pre-ground.
• 1 tsp (5g) Cajun Seasoning (Check for Pork-Free): This is where the Cajun magic happens! Be sure to check the ingredient list to ensure it’s pork-free if needed. Adjust the amount to your spice preference.
• 1 tsp (5g) Smoked Paprika: Adds a beautiful smoky depth to both the meatballs and the sauce.
• 2 cloves Garlic, Minced: Freshly minced garlic is a must for that classic Italian-Cajun fusion flavor.
• ½ cup (120ml) Water: Used to help create steam and ensure the pasta cooks evenly.
• 8 oz (225g) Small Mozzarella Balls, Chilled: These are the delightful surprise inside each meatball! Chilling them helps them hold their shape during cooking.
• 300g (10.5 oz) Penne or Rigatoni Pasta: We’re using penne or rigatoni because their shape holds the creamy sauce beautifully. Feel free to use your favorite short pasta shape.
• 1 tbsp (15ml) Olive Oil: For sautéing the vegetables and browning the meatballs. Extra virgin olive oil is preferred for its flavor.
• 1 small Onion, Finely Diced: Forms the aromatic base of our sauce. Yellow or white onions work well.
• 1 Red Bell Pepper, Diced: Adds sweetness, color, and a slight crunch to the dish.
• 1 cup (240ml) Diced Tomatoes, No Added Sugar: Provides a fresh tomato flavor without unnecessary sweetness.
• 2 tbsp (30ml) Tomato Paste: Concentrates the tomato flavor and adds richness to the sauce.
• 1 cup (240ml) Chicken Broth (or Vegetable Broth, Halal): Adds depth of flavor and helps cook the pasta. Ensure it’s halal if required.
• 1 cup (240ml) Heavy Cream: Creates the luscious, creamy texture that makes this pasta so irresistible.
• ½ cup (50g) Smoked Gouda Cheese, Grated: Adds a smoky, nutty flavor that complements the Cajun seasoning perfectly.
• 1 tsp (5g) Dried Oregano: A classic Italian herb that adds a warm, savory note.
• 1 tsp (5g) Dried Basil: Another essential Italian herb that complements the oregano and tomatoes.
• ¼ cup (60ml) Fresh Cilantro, Chopped (Garnish): Adds a bright, fresh flavor and a pop of color.
• 2 tbsp (30g) Pine Nuts, Toasted (Optional Garnish): Adds a delightful crunch and nutty flavor.
• 2 tbsp (30g) Breadcrumbs Mixed with ½ tsp (2g) Smoked Paprika, Toasted (Garnish): Provides a crispy texture and a hint of smokiness.

Let’s Get Cooking: Step-by-Step Instructions

1. Prepare the Meatballs: In a large bowl, gently combine the ground beef, salt, pepper, Cajun seasoning, smoked paprika, and minced garlic. Avoid overmixing, as this can result in tough meatballs.
2. Stuff the Meatballs: Divide the meat mixture into 12 equal portions. Flatten each portion in your palm, creating a small indentation. Place a chilled mozzarella ball in the center of each flattened patty. Carefully wrap the meat around the mozzarella, ensuring it’s completely sealed. This prevents the cheese from leaking out during cooking.
3. Sauté the Aromatics: Heat the olive oil in a large, heavy-bottomed pot (at least 5-quart capacity) over medium heat. Add the diced onion and red bell pepper and sauté for 4-5 minutes, or until they become softened and slightly translucent. This builds a flavorful base for the pasta.
4. Brown the Meatballs: Gently add the cheese-stuffed meatballs to the pot. Brown them on all sides, turning carefully to avoid breaking them. This step doesn’t need to cook the meatballs through, just develop a nice color and sear. About 3 minutes total should suffice.
5. Build the Flavor Base: Stir in the diced tomatoes, tomato paste, dried oregano, and dried basil. Cook for 2 minutes, stirring constantly, to allow the flavors to meld together. The tomato paste adds richness and depth.
6. Simmer the Pasta and Meatballs: Pour in the water and chicken broth. Bring the mixture to a gentle boil, then add the penne or rigatoni pasta. Reduce the heat to a simmer, cover the pot, and cook for 12-14 minutes, stirring occasionally. The pasta should be al dente, and the meatballs should be cooked through.
7. Create the Creamy Cajun Sauce: Reduce the heat to low. Stir in the heavy cream and grated smoked Gouda cheese. Simmer for 2-3 minutes, stirring continuously, until the cheese is melted and the sauce is smooth and creamy. The smoked Gouda adds a wonderful smoky flavor that complements the Cajun seasoning.
8. Season and Serve: Taste the pasta and adjust the seasoning with additional salt or pepper if needed. To serve, spoon a generous portion of the creamy pasta into bowls, nestle 2-3 meatballs on top, and drizzle with any remaining sauce.
9. Garnish and Enjoy: Finish with a scattering of toasted paprika-breadcrumbs, toasted pine nuts (if using), and a sprinkle of fresh cilantro. Serve immediately and enjoy!

Why One-Pot Matters: The Efficiency of This Recipe

One-pot pasta dishes are a lifesaver for busy weeknights! This One-Pot Creamy Cajun Pasta with Cheese-Stuffed Meatballs is no exception. By cooking the pasta and sauce together in a single pot, you minimize cleanup and maximize flavor. The pasta water becomes infused with the flavors of the meat, vegetables, and spices, creating a richer, more complex sauce. Plus, the starch released from the pasta helps to thicken the sauce naturally, resulting in a beautifully creamy texture.

Choosing the Right Cajun Seasoning

Cajun seasoning blends can vary significantly in heat and ingredients. It’s crucial to check the label to ensure your chosen blend is pork-free if you adhere to halal dietary restrictions. Some blends may contain paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, and black pepper. Adjust the amount of Cajun seasoning to your preference – start with 1 teaspoon and add more to taste.

The Secret to Perfectly Stuffed Meatballs

The key to preventing the mozzarella from leaking out of the meatballs is to ensure they are completely sealed. After wrapping the meat around the cheese, gently roll the meatball between your palms to create a smooth, tight surface. Chilling the mozzarella balls beforehand also helps them hold their shape during cooking.

Variations and Additions

Feel free to customize this recipe to your liking! You can add other vegetables, such as sliced mushrooms or zucchini, along with the onion and bell pepper. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce. Shrimp or chicken can also be added for extra protein. If you don’t have smoked Gouda, you can substitute with another flavorful cheese, such as cheddar or Monterey Jack.

Frequently Asked Questions (FAQ)

• Can I use a different type of pasta? Yes, you can! Rotini, fusilli, or farfalle would also work well in this recipe.
• Can I make this dish ahead of time? It’s best served fresh, but you can prepare the meatballs ahead of time and store them in the refrigerator until ready to cook.
• Is this recipe gluten-free? No, it is not. Use gluten-free pasta to make it gluten-free.

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