Pasta shells with yogurt and lamb meatballs

Stephania Mitsides


Category:For Kids

Made with

Chicken Bouillon
Conchiglie Grandi


  • 1 pack Mitsides Conchiglie Grandi
  • 2 cubes Mitsides Chicken Bouillon

For the sauce:

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

    For the meatballs:

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

Grated halloumi cheese, for serving
Olive oil for brushing


Preheat the oven to 180°C.

To prepare the meatballs, in a large bowl mix all ingredients well. With your hands, form small meatballs and place on an oven tray lined with baking paper. Brush the meatballs with some olive oil and bake for 20 minutes until golden brown, flipping to the other side half-way.

To prepare the pasta sauce, add the yogurt, olive oil, peas, garlic clove and salt in a blender and pulse.

In a pot with plenty of boiling water, add the bouillon cubes. Once dissolved, add the pasta and cook following package instructions. Drain the pasta, reserving ½ cup of pasta water. Add the yogurt sauce and reserved pasta water to the pasta and mix. Add the meatballs and serve with grated halloumi.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Print Friendly, PDF & Email