Cajun Meatballs

Step 1: Meatballs ... Add the onion, scallions, garlic, egg, hot sauce, worcestershire, cajun seasoning, parsley, salt and pepper to a large bowl and mix well. Next, add the milk to a small bowl or pie plate and dip each slice of bread for just a couple of seconds to soak, then squeeze, and add to the bowl breaking it up as you add it - also add any of the leftover milk. Then, add the beef and make sure to mix it well - I use my hands, it is so much easier - but, don't over mix, it can make a "tough" meatball.

Step 2: Form the meatballs, I use a small ice cream scoop, but any method works; and lay them out on a sheet pan lined with foil or parchment paper. I freeze mine 15-30 minutes to lightly firm up but NOT freeze, but you can also use the refrigerator. After working with the meat, they tend to get very soft, chilling them just helps to firm them up before cooking.

Step 3: Saute ... Add 1-2 tablespoons of olive oil to a large saute pan (non-stick if possible) and bring to medium - medium high heat. Add the meatballs and cook on all sides until golden brown, about 10-15 minutes. Remove to a plate lined with a paper towel to drain.

Step 4: Sauce ... Add the BBQ sauce, peach preserves, and seasoning to a large bowl and mix well. Add the warm meatballs and toss.

Step 5: Serve ... These can be served as is, over white rice or pasta; as an appetizer; and they are perfect to stay warm in a crock pot for a party. ENJOY!