Ingredients

The following ingredients have 4 Servings
  • 1 pound ground pork
  • 1 small onion (minced)
  • 1 large clove garlic (minced)
  • 2 tablespoons parsley (chopped)
  • 1 tablespoon Legion of Spice Bayou Black Seasoning
  • 1 egg
  • 1 tablespoon canola oil
  • 1/2 pound cooked farfalle (cooked one minute under al dente, I used whole wheat, orecchiette or other similarly sized pasta)
  • 1 tablespoon canola oil
  • 1 red bell pepper (thinly sliced)
  • 1 yellow bell pepper (thinly sliced)
  • 1 zucchini (sliced vertically and then crosswise into half moons)
  • 1 1/2 teaspoons Legion of Spice Bayou Black Seasoning
  • 1 cup chicken broth
  • 1/3 cup heavy cream
  • salt and pepper to taste
  • 1 ripe tomato (diced)
  • 1/4 cup parsley (chopped)

Instruction

  • In a large bowl, combine the pork, onion, garlic, parsley, cajun seasoning and egg. Mix thoroughly with your hands. Measure out rounded tablespoons of pork mixture and roll into balls. Set aside.
  • Heat a heavy skillet over medium high heat and add 1 tablespoon canola oil. Working in batches when oil is hot, add meatballs, cooking on all sides until browned and mostly cooked through -- can be a little pink inside because the meatballs will continue to cook later. Transfer meatballs to a plate and set aside.
  • In a large skillet, heat tablespoon canola oil over medium high heat. Add the peppers and zucchini and saute for 1-2 minutes. Sprinkle with the cajun seasoning and cook an additional minute. Add the broth and bring it to a boil, cooking for an additional minute. Stir in the cream. Add the meatballs and pasta. Reduce heat to a simmer and place a tight fitting lid on the pan. Cook for an additional 1-2 minutes. Remove from heat and check for seasonings, adding salt and pepper if desired.
  • To serve, sprinkle with fresh chopped tomato and parsley.