Pasta shells with yogurt and lamb meatballs

Stephania Mitsides

Blogger

Category:For Kids

Made with

bouillons-chiken
Chicken Bouillon
Conchiglie-Grandi
Conchiglie Grandi

Ingredients

  • 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

Method

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.

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