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.
This weeknight pasta dish with flavorful chicken meatballs, carrots, and peas is a complete meal when served with a side salad.
1.5 OZ / 40 G red bell pepper
8 SPRIGS parsley
12.5 OZ / 350 G ground chicken
1 OZ / 35 G dry breadcrumbs
1 TBSP Dijon mustard
1.5 TSP fine sea salt
1 TSP black pepper
21 OZ / 600 ML water
8 OZ / 225 G onions
24.5 OZ / 700 ML vegetable stocks
11.5 OZ / 320 G farfalle pasta
4 OZ / 115 G frozen carrots
4 OZ / 115 G frozen peas
5.25 OZ / 150 G cream cheese
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 and 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 balls. Place meatballs in deep steaming tray. Wash and dry mixing bowl.
Add water to mixing bowl. Attach steaming tray to mixing bowl. Steam 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 and chop for 8 seconds / speed 6. Use spatula to scrape down the sides of the bowl.
Add vegetable stock, pasta, carrots, peas, cream cheese, remaining salt, and remaining pepper to the mixing bowl.
Attach the steamer to the mixing bowl 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 and enjoy your meal!
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