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RECIPE
17 INGREDIENTS7 STEPS25MIN

Cajun Meatballs and Pasta

4.0
1 Ratings

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Garlic & Zest

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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 Time

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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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
1
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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Nutrition Per Serving

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CALORIES
634
FAT
33.3 g
PROTEIN
30.2 g
CARBS
53.5 g

Cooking Instructions

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Step 1
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.
Step 2
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.
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 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).
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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Nutrition Per Serving
Calories
634
% Daily Value*
Fat
33.3 g
43%
Saturated Fat
14.0 g
70%
Trans Fat
0.0 g
--
Cholesterol
154.6 mg
52%
Carbohydrates
53.5 g
19%
Fiber
4.4 g
16%
Sugars
6.9 g
--
Protein
30.2 g
60%
Sodium
505.0 mg
22%
Vitamin D
0.2 µg
1%
Calcium
84.0 mg
6%
Iron
4.0 mg
22%
Potassium
752.0 mg
16%
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