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Creole Beef Meatballs with Cheddar Cheese Dipping Sauce
By Anjelica Alanne
Creole Beef Meatballs with Cheddar Cheese Dipping Sauce
In this recipe
Slow Cooker Creole Chicken Jambalaya
Preparation time:
15 mins
Cooking time:
20 mins
Makes 30 meatballs
  • 1kg beef mince
  • 1 jar Beerenberg Slow Cooker Creole Chicken Jambalaya
  • 1½ cups breadcrumbs
  • 1 onion, diced
  • 2 eggs
  • ½ bunch parsley
  • 2 tablespoons butter
  • 1 tablespoon flour
  • ½ cup milk
  • ½ cup cream
  • ¼ teaspoon white pepper
  • 150g aged cheddar, crumbled

Preheat the oven to 180°C and line a baking tray with non-stick paper. In a large bowl mix the beef mince, Beerenberg Slow Cooker Creole Jambalaya sauce, breadcrumbs, onion, egg and parsley. Roll into golf ball sized balls and place on the baking tray. Place in the oven for 20 minutes, rotating the meatballs half way through.

Whilst the meatballs are cooking, place a medium saucepan over low heat. Add the butter and flour, and stir with a wooden spoon to form a paste. Cook for 2 minutes whilst stirring. Add the milk ¼ cup at a time stirring between additions. Add the cream and white pepper and heat until just simmering. Add the cheddar and remove from the heat. Stir to melt the cheddar before placing in a serving bowl.

Once the meatballs are cooked place on a serving platter with the cheddar cheese dipping sauce.