Baked Cajun Meatballs & Gravy

To make gravy, heat a medium skillet over medium heat. Add 2 tablespoons of unsalted butter and let it melt. Whisk in 2 tablespoons of all-purpose flour, cooking the roux for a couple of minutes. Then, whisk in 1 tablespoon of Cajun seasoning.

Whisk 1 cup of chicken broth, 1 cup of half-and-half or whole milk, and 1 teaspoon of Kitchen Bouquet (if using) into the skillet with the roux, stirring constantly until the gravy has thickened. Once the gravy has thickened, remove it from the heat, cover, and set it aside.

To make meatballs, combine 1 pound of ground beef, 1/4 cup of plain breadcrumbs, 1 egg, 1 tablespoon of Cajun seasoning, and 1/4 cup of grated onion (shredded with a box grater) in a medium bowl. Combine everything until just mixed. Avoid overmixing, as it can make the meatballs dense and tough.

Preheat the oven to 375°F. Spray a 2-quart baking dish lightly with cooking spray. Divide and form the meat mixture into 8 evenly sized meatballs and arrange them in the prepared baking dish.

Pour half of the gravy over the meatballs, cover with aluminum foil, and bake for 30 minutes.

After baking the meatballs for 30 minutes, check their internal temperature with a thermometer to ensure it reads 160°F to be fully cooked. Sprinkle 1 1/2 cups of shredded pepper jack cheese over the meatballs and return them to the oven for a few minutes, just long enough to melt the cheese adequately.

Serve the meatballs with the remaining gravy and enjoy!