Cajun Meatballs in Spicy Tomato Sauce

Number of Portions
Cajun Meatballs in Spicy Tomato Sauce


- 1.4 kg minced beef
- 50 grams Blackened Cajun Seasoning
- 60 ml oil
- 450 grams large onions, sliced
- 1 kg tinned chopped tomatoes
- 2 tbsp tomato puree
- 50 grams Arrabbiata Seasoning
- 375 ml water
- 200 grams Kashmir Mango Chutney


Mix the minced beef with the Schwartz Blackened Cajun Seasoning and form into 50 small meatballs.

Chill until required.

Heat the pan and seal meat balls and cook in the oven until browned. Set aside.

Fry the onion and add the tomatoes, tomato puree, Schwartz Arrabbiata Seasoning, water and Schwartz Mango Chutney.

Return the meatballs to the pan and simmer, uncovered, for 15-20 minutes.


Omit the meatballs, and stir 1kg (2lb) cooked pasta into the spicy sauce for Spicy Tomato Pasta.

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