When I want meatballs with a bold punch, these Creole meatballs are my first choice. I do have a more traditional meatball recipe, but these are my go-to. They’re full of spicy, lively flavor—not your ordinary meatballs. Tender and savory, they deliver the heat and depth you want.
I usually make a large batch and freeze extras so they’re ready for quick meals later.
They’re perfect on a Creole meatball sandwich, spooned over pasta with extra sauce,
or served as flavorful appetizers.
Don’t be timid with the jalapenos, Creole seasoning, or hot sauce—you want these meatballs to have a kick. Creole cooking isn’t known for being bland, and while these meatballs may not be strictly traditional, they capture that spirit of bold, satisfying flavor.
Make plenty and freeze the extras—they thaw and reheat beautifully for a fast lunch or dinner.
These meatballs are excellent over spaghetti for a hearty, spicy dinner.
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Creole Meatballs
Equipment
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Mixing Bowl
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Baking Sheet
Ingredients
- 1 egg beaten
- ¼ cup evaporated milk
- ½ cup seasoned bread crumbs
- 1 tablespoon Worcestershire sauce
- ½ pound ground pork
- 1 ½ pounds ground beef
- 1 onion minced
- 2 teaspoons garlic minced
- 2 jalapenos seeded and minced
- 2 tablespoons fresh parsley finely chopped
- 1 – 2 tablespoons Creole seasoning
- Hot sauce Use your favorite—Cholula or another brand for a lively finish
Instructions
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Preheat the oven to 350°F.
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In a medium bowl, mix the beaten egg, evaporated milk, breadcrumbs, and Worcestershire sauce into a thick mixture.
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In a large bowl, combine the ground pork, ground beef, minced onion, garlic, jalapenos, parsley, Creole seasoning, and hot sauce.
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Gently fold in the egg-and-breadcrumb mixture until everything is evenly incorporated.
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Form the mixture into 2-inch balls and arrange them on baking sheets.
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Bake for 20–25 minutes, turning once during baking, until cooked through and browned.
Notes
Nutrition
Nutritional values are approximate.