Cajun Meatballs and Pasta

By • May 25, 2016 0 Comments

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Author Notes: Cajun spiced pork meatballs with crisp tender veg, al dente pasta and a delectable cajun cream sauce! garlic and zest

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Serves 4

For the meatballs:

  • 1 pound ground pork
  • 1 small onion, minced
  • 1 large clove garlic, minced
  • 2 tablespoons chopped parsley
  • 1 tablespoon Legion of Spice Bayou Black Seasoning
  • 1 egg
  • 1 tablespoon canola oil

For the pasta:

  • 1/2 pound cooked farfalle (cooked one minute under al dente), orecchiette or other similarly sized pasta (I used whole wheat)
  • 1 tablespoon canola oil
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 zucchini, sliced vertically and then crosswise into half moons
  • 1 1/2 teaspoons Legion of Spice Bayou Black Seasoning
  • 1 cup chicken broth
  • 1/3 cup heavy cream
  • salt and pepper to taste
  • 1 ripe tomato, diced
  • 1/4 cup parsley, chopped
  1. 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.
  2. 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.
  3. 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.
  4. To serve, sprinkle with fresh chopped tomato and parsley.

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