RECIPE
17 INGREDIENTS7 STEPS25MIN

Cajun Meatballs and Pasta

4.0
1 Ratings
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Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
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This recipe will envelope you in spices like a tight, spicy hug. It incorporates a spice blend of paprika, oregano, and cayenne pepper to give a distinctive "N'awlins" bite that you're sure to love!

25MIN

Total Cooking Time

17

Ingredients
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Meatballs
1
Small Onion , minced
1 clove
Garlic , minced
2 Tbsp
Fresh Parsley , chopped
1 Tbsp
Legion of Spice Bayou Black Seasoning
to taste
Canola Oil
Pasta
8 oz
Farfalle Pasta
1
Red Bell Pepper , thinly sliced
1
Yellow Bell Pepper , thinly sliced
1
sliced into half moon
1/2 Tbsp
Legion of Spice Bayou Black Seasoning
1 cup
Chicken Broth
1/3 cup
Heavy Cream
to taste
Salt and Pepper
1
Tomato , diced, ripe
1/4 cup
Fresh Parsley , chopped
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Directions

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Step 1
In a large bowl, combine the Ground Pork (1 lb) , Onion (1) , Garlic (1 clove) , Fresh Parsley (2 Tbsp) , Legion of Spice Bayou Black Seasoning (1 Tbsp) 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 (8 oz) and strain one minute before reaching al dente.
Step 3
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.
Step 4
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.
Step 5
Sprinkle with the Legion of Spice Bayou Black Seasoning (1/2 Tbsp) 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) .
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 and Pepper (to taste) if desired.
Step 7
To serve, sprinkle with Tomato (1) and Fresh Parsley (1/4 cup) .

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