Lamb, mint and harissa meatballs with trofie and feta

Method

1. Put the feta in the freezer. Meanwhile, put a large, wide saucepan over a medium heat and add the olive oil. Once hot, add the sliced garlic and sizzle for 30 seconds until softened but not browned. Stir in the harissa then add the passata and leave to simmer while you shape the meatballs.
2. Put the lamb mince in a bowl with the breadcrumbs, spices and half the chopped mint. Using your hands, mix and knead the mixture for a minute or so until completely combined. Shape the mixture into small 2cm meatballs. Add the meatballs to the sauce and simmer for a further 15 minutes to cook through.
3. a large pan of salted water to the boil. When the sauce has around 10 minutes left, add the pasta and cook for 8-10 minutes. Drain, reserving a cup of the pasta water, then stir through the sauce, adding enough of the pasta water to emulsify. Spoon onto a serving platter or divide among bowls and sprinkle with the remaining chopped mint and some cracked black pepper. Take the feta out of the freezer and use a vegetable peeler to grate curls of it all over the top.