In a large bowl, combine the Ground Pork (1 pound), Onion (1), Garlic (1 clove), Fresh Parsley (2 tablespoon), Legion of Spice Bayou Black Seasoning (1 tablespoon) and Egg (1). Mix thoroughly with your hands.
Measure out rounded tablespoons of pork mixture and roll into balls. Set aside. Cook the Farfalle Pasta (0.5 pound) and strain one minute before reaching al dente.
Heat a heavy skillet over medium high heat Canola Oil (to taste). 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 aside.
In a large skillet, heat Canola Oil (to taste) over medium high heat. Add the Red Bell Pepper (1), Yellow Bell Pepper (1), Zucchini (1) and sauté for 1-2 minutes.
Sprinkle with the Legion of Spice Bayou Black Seasoning (1 1/2 teaspoon) and cook an additional minute. Add the Chicken Broth (1 cup) and bring it to a boil, cooking for an additional minute. Stir in the Heavy Cream (1/3 cup).
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 and Pepper (to taste) if desired.
To serve, sprinkle with Tomato (1) and Fresh Parsley (1/4 cup).