Cooking Instructions
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Step 1
In a large bowl, combine the
Ground Pork (455 g)
,
Onion (1)
,
Garlic (1 clove)
,
Fresh Parsley (6 g)
,
Cajun Seasoning (7 g)
, and
Egg (1)
. Mix thoroughly with your hands.
Step 2
Measure out rounded tablespoons of pork mixture and roll into balls. Set aside. Cook the
Farfalle Pasta (225 g)
and strain one minute before reaching al dente.
Step 3
Heat a heavy skillet over medium-high heat
Canola Oil (as needed)
. Working in batches when oil is hot, add meatballs, cooking on all sides until browned and mostly cooked through. Transfer meatballs to a plate and set them aside.
Step 4
In a large skillet, heat
Canola Oil (as needed)
over medium-high heat. Add the
Red Bell Pepper (1)
,
Yellow Bell Pepper (1)
,
Zucchini (1)
, and sauté for 1-2 minutes.
Step 5
Sprinkle with the
Cajun Seasoning (3 g)
and cook an additional minute. Add the
Chicken Broth (240 mL)
and bring it to a boil, cooking for an additional minute. Stir in the
Heavy Cream (80 mL)
.
Step 6
Add the meatballs and cooked Farfalle. 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 (to taste)
and
Ground Black Pepper (to taste)
if desired.
Step 7
To serve, sprinkle with
Tomato (1)
and
Fresh Parsley (10 g)
.
