Author Notes
Cajun spiced pork meatballs with crisp tender veg, al dente pasta and a delectable cajun cream sauce! —garlic and zest
Ingredients
- For the meatballs:
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1 pound
ground pork
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1
small onion, minced
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1
large clove garlic, minced
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2 tablespoons
chopped parsley
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1 tablespoon
Legion of Spice Bayou Black Seasoning
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1
egg
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1 tablespoon
canola oil
- For the pasta:
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1/2 pound
cooked farfalle (cooked one minute under al dente), orecchiette or other similarly sized pasta (I used whole wheat)
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1 tablespoon
canola oil
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1
red bell pepper, thinly sliced
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1
yellow bell pepper, thinly sliced
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1
zucchini, sliced vertically and then crosswise into half moons
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1 1/2 teaspoons
Legion of Spice Bayou Black Seasoning
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1 cup
chicken broth
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1/3 cup
heavy cream
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salt and pepper to taste
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1
ripe tomato, diced
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1/4 cup
parsley, chopped
Directions
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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.
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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.
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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.
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To serve, sprinkle with fresh chopped tomato and parsley.
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