Ingredients:

  • 450 g lean ground beef
  • 50 g Panko breadcrumbs
  • 1 large egg, beaten
  • 8 g Cajun seasoning
  • 6 g garlic, minced
  • 1.5 g salt
  • 1 g black pepper
  • 340 g penne or rotini pasta
  • 480 ml beef broth
  • 240 ml heavy cream
  • 50 g grated Parmesan cheese
  • 15 ml olive oil
  • 110 g yellow onion, finely diced
  • 6 g garlic, minced
  • 8 g Cajun seasoning (adjust for heat)
  • 2 g smoked paprika
  • 60 g fresh baby spinach (optional)

Instructions:

  1. Roll the meatball ingredients into 1-inch spheres. Heat olive oil over medium-high heat and sear the meatballs until they are mahogany-colored on all sides. Remove the meatballs from the pan and set them aside on a plate, leaving the rendered fat behind for the sauce.
  2. Sauté the diced onion in the remaining pan drippings until translucent and fragrant. Stir in the minced garlic, Cajun seasoning, and smoked paprika, cooking for 60 seconds until the spices smell toasted and aromatic.
  3. Pour in the beef broth and heavy cream, scraping the bottom of the pan to release the brown bits. Stir in the dry pasta. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 10–12 minutes, stirring occasionally to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
  4. Stir in the Parmesan cheese and optional fresh baby spinach until the cheese is melted, the spinach is wilted, and the sauce is creamy. Return the seared meatballs to the pan to warm through before serving.