Ingredients

Pasta:

• 1 pack Panona Conchiglie Grandi
• 2 cubes chicken bouillon

Sauce:

• 1 cup yogurt
• ⅓ cup olive oil
• 1 cup peas
• 1 garlic clove
• ½ tsp salt

Meatballs:

• 500g minced lamb
• 1 small onion, chopped
• 1 egg, beaten
• 1 garlic clove, minced
• Zest of 1 lemon
• ⅓ cup feta cheese, crumbled
• 1 tsp dry mint
• 1 tsp smoked paprika
• 2 Tbsp breadcrumbs
• ½ tsp salt
• ½ tsp pepper

To serve:

• Grated cheese

Olive oil for brushing

Method

1. Preheat the oven to 180°C.
2. Prepare the meatballs: In a large bowl, mix all ingredients well. Form small meatballs with your hands and place them on a baking tray lined with parchment paper. Brush with olive oil and bake for 20 minutes until golden brown, flipping halfway.
3. Prepare the pasta sauce: Blend yogurt, olive oil, peas, garlic, and salt until smooth.
4. Cook the pasta: In a pot of boiling water, dissolve the bouillon cubes. Add the pasta and cook according to package instructions. Drain, reserving ½ cup of pasta water.

Combine the pasta with the yogurt sauce

Enjoy your meal!