Follow this we guided recipe to mix, steam, and cook this meal’s ingredients in just one bowl! A Greek-inspired, flavorful recipe includes steamed meatballs and drool-worthy farfalle that is sure to satisfy your appetite. It makes a great weeknight meal and serves great with salad or other vegetables.
How to make creamy farfalle with chicken meatballs with Multo™ by CookingPal®?
1. Prepare the meatball mixture.
Add all of the ingredients for the meatballs into the bowl, and using the blade at the bottom of your Multo™, perfectly combine the ingredients together for a smooth meat mixture.
2. Steam the meatballs with the steamer.
Portion meatballs with a spoon and place them evenly into the steamer trays. The heating element at the bottom of your Multo™ will begin to heat the water to start the steaming process.
3. Cook the pasta and steam the meatballs.
Attach the steamer to the mixing bowl while the pasta boils and allow the steam from the pasta water to continue to steam the meatballs - yes, all in the same pot!
Cooking tips and tricks
Follow indicated cooking time for pasta for perfectly al dente pasta. Undercooked pasta is too crunchy to enjoy whereas overcooked pasta becomes mushy and loses its shape.
Frozen vegetables can be replaced with fresh vegetables if desired. Fresh vegetables have better flavors, fresher nutrients, and firmer texture. Replace the frozen vegetables with the same amount of the fresh vegetables.
If you do not have breadcrumbs, you can use small pieces of bread as a replacement. If this is the case, make sure to soak the breadcrumbs in a liquid (i.e. milk) to help with binding the meatballs.
Required Accessories
Steamer
The final verdict on the farfalle - how does it taste?
Bring fresh, Greek flavors right to your home with this hearty pasta recipe. It’s:
Protein-packed
Rich
Filling
Palatable
& Comforting!
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This weeknight pasta dish with flavorful chicken meatballs, carrots, and peas is a complete meal when served with a side salad.
Ingredients
1.5 OZ / 40 G red bell pepper
8 SPRIGS parsley
12.5 OZ / 350 G ground chicken
1 OZ / 35 G breadcrumbs
1 TBSP Dijon mustard
1.5 TSP fine sea salt
1 TSP black pepper
21 OZ / 600 ML boiling water
8 OZ / 225 G onions
24.5 OZ / 700 ML vegetable stock
11.5 OZ / 320 G farfalle
4 OZ / 115 G frozen carrots
4 OZ / 115 G frozen peas
5.25 OZ / 150 G cream cheese
Directions
Remove seeds from bell pepper and cut into 2.5cm (1-inch) pieces. Pick parsley leaves from the stems and discard the stems. Add pepper and parsley leaves to mixing bowl. Chop for 5 seconds / speed 6.
Add chicken, breadcrumbs, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper to the mixing bowl. Mix for 25 seconds / speed 4.
Use a tablespoon to portion chicken mixture, then roll into 12 balls. Place meatballs in deep steaming tray. Wash and dry mixing bowl. Add boiling water to mixing bowl.
Attach steaming tray to mixing bowl. Steam the meatballs for 8 minutes / 250°F|120°C / speed 1. Remove steaming tray and discard water.
Quarter the onions, then peel and cut out the root end. Add onions to mixing bowl. Chop for 8 seconds / speed 6. Use spatula to scrape down the sides of the bowl.
Add hot vegetable stock, pasta, carrots, peas, cream cheese, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper to the mixing bowl. Attach the steamer to the mixing bowl again with the meatballs in and cook for 15 minutes / 230°F|110°C / speed 1 / stir.
Transfer the meatballs and pasta to a large, warmed serving bowl, toss to combine and season to taste. Serve garnished with parsley. Enjoy your meal!
