For the Meatballs:

1 lb Ground Beef (or half beef, half pork)

1/4 cup Breadcrumbs

1/4 cup Grated Parmesan Cheese

2 cloves Garlic, minced

1 teaspoon Cajun Seasoning

1/2 teaspoon Smoked Paprika

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 Egg

For the Pasta & Sauce:

1 tablespoon Olive Oil

1 small Onion, diced

1 Red Bell Pepper, diced

3 cloves Garlic, minced

3 cups Chicken Broth

1 cup Heavy Cream (or Half-and-Half)

12 oz Penne or Rigatoni Pasta (uncooked)

1 tablespoon Cajun Seasoning (adjust to taste)

1 teaspoon Smoked Paprika

Salt and Pepper, to taste

1 cup Shredded Mozzarella or Cheddar Cheese

Fresh Parsley or Green Onions, chopped (for garnish)

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Make the Meatballs: In a bowl, combine ground meat, breadcrumbs, Parmesan, garlic, Cajun seasoning, smoked paprika, salt, pepper, and egg. Mix until just combined and form into 1-inch balls.
Brown the Meatballs: Heat olive oil in a large skillet or Dutch oven over medium heat. Brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside.
Sauté Vegetables: In the same pot, sauté onion, bell pepper, and garlic for 4–5 minutes until softened and fragrant.
Build the Sauce: Add chicken broth, heavy cream, Cajun seasoning, smoked paprika, salt, and pepper. Stir to combine, then add the uncooked pasta.
Cook Everything Together: Return meatballs to the pot, nestling them into the sauce. Bring to a simmer, cover, and cook for 15 minutes, stirring occasionally, until pasta is al dente and meatballs are cooked through.
Finish and Serve: Stir in shredded cheese until melted and creamy. Garnish with parsley or green onions and serve hot.

Adjust Cajun seasoning to your spice preference—add cayenne for more heat.

Use turkey or chicken for lighter meatballs.

Add mushrooms, spinach, or zucchini for extra veggies.

For a lighter version, substitute half-and-half or milk with cornstarch for the cream.

Store leftovers in an airtight container for up to 3 days; add a splash of milk when reheating.