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Farfalle with Homemade Pork Meatballs in Greek Cheese Sauce and Cherry Tomatoes

Farfalle with Homemade Pork Meatballs in Greek Cheese Sauce and Cherry Tomatoes

An easy and quick recipe that combines the al dente texture of farfalle pasta with juicy pork meatballs and a creamy Greek cheese sauce, enhanced with sautéed cherry tomatoes. Perfect for family meals or hassle-free dinners.

  • Servings: 2
  • Prep: 5 min
  • Cook: 20 min

Ingredients

  • 180 grams farfalle
  • 250 grams minced pork
  • 125 grams cherry tomato, halved
  • 100 grams Greek cheese
  • 30 g tomato paste
  • 75 ml cooking water
  • 1 teaspoon oregano
  • 1 clove garlic, minced
  • 50 ml water
  • 1 tablespoon flour
  • 30 ml olive oil
  • salt
  • black pepper

Instructions

  1. Cook the pasta: make sure to use the quantities shown on the left to prepare your recipe. In a pot, add plenty of water along with a pinch of salt. Cover with a lid and bring to a boil. When the water boils, add the farfalle to the pot and cook for 12–13 minutes or until tender. Reserve the cooking water in a measuring jug, then drain the pasta using a colander and set it aside in the pot.
  2. Prepare the ingredients: peel and chop the garlic. Halve the cherry tomatoes. In a large bowl, mix the minced pork with the oregano and the flour. Season with salt and pepper and mix well. Using your hands, form 6 meatballs per person.
  3. Cook the meatballs: in a large skillet, heat a generous drizzle of oil over medium heat. Once hot, cook the meatballs for 5–7 minutes, until they are evenly browned and fully cooked inside. Remove the meatballs from the skillet and set aside. Discard any excess fat from the skillet.
  4. Sauté the cherry tomatoes: in the same skillet, add a drizzle of oil along with the minced garlic. Heat over medium heat and cook 1–2 minutes or until the garlic is lightly browned. Add the cherry tomatoes, season with salt and pepper, and sauté for 3–5 minutes, stirring frequently. Add the tomato paste and cook for a few seconds to incorporate.
  5. Make the sauce: in a bowl, crumble the Greek cheese. Add the water and whisk until smooth and lump-free. Pour the mixture into the skillet with the cherry tomatoes and stir to combine. Add the reserved cooking water and bring to a boil. Cook over medium heat for 2 more minutes, stirring occasionally, until the sauce thickens. Taste and adjust salt and pepper.
  6. Add the Greek cheese sauce and the meatballs to the pot with the farfalle. Stir well and cook over medium heat for 1–2 minutes, stirring to combine the ingredients and coat the pasta with the sauce. Serve in deep plates.

Nutrition (per serving)

  • Calories: 930 kcal
  • Protein: 52 g
  • Carbohydrates: 81 g
  • Fat: 44 g
  • Fiber: 6 g