Cajun Easy Meatballs

Cajun Easy Meatballs

The Swedes don't have anything on us Cajuns mes amis 

Ingredients:

The Holy Trinity -
1 onion – chopped
2 bell peppers – seeded & chopped
3 stalks of celery – chopped
(or just get you a frozen bag or 2 already chopped)

The rest of the stuff –
2 cans cream of chicken soup
2 cans cream of mushroom soup
12 ounce can of evaporated milk
8 ounce container of sour cream
2 tablespoons of diced garlic
3 tablespoons of Cajun or Louisiana seasoning
1 tablespoon Worcestershire sauce
2 or 3 shakes of Tabasco sauce
salt and pepper to taste (if needed)
90-120 frozen pre-cooked meatballs from your grocery
chopped green onions (optional)
chopped parsley (optional)

Directions:

Sauté the “holy trinity” in your favorite saute pan until all is tender. Move these vegetables to your large crock pot and stir together well with the soups, evaporated milk, sour cream, garlic, seasonings, etc.

Combine the frozen meatballs with the soup mixture and heat in the crock pot with it set to low for several hours (at least 6 to prior to serving. Stir the mixture gently every couple of hours or so. If you want to add some green onions and/or parsley to the party, do so in the last hour or so of heating.

For the best results, I like to prepare this a day ahead of time, then put the crock pot in the refrigerator overnight. I heat it back up the next day in the crock pot for at least a couple of hours before serving.

These are so good with pieces of French bread . . . or with rice . . . or on pasta . . . or just at the end of toothpicks .