Lamb Meatballs with Favas, Green Beans and Yogurt Sauce
Soak the bread in cold water until softened and squeeze dry. Peel garlic and squeeze through a garlic press into a bowl. Add the ground meat, 1/2 cup of yogurt, the egg and bread, season with salt and pepper. Shape the mixture into small balls and spread on a kitchen towel. Rinse and drain the canned fava beans.
Peel and finely chop the onions. Finely dice the bacon. Trim the green beans and cook in a pot of boiling salted water until al dente, about 5 minutes. Drain.
In a saucepan, bring 1 liter (approximately 1 quart) of salted water to a boil, add the meatballs and simmer until cooked through, about 7 minutes. Mix together half the beans and half of the onions and bacon. Toss the rest of the beans and fava beans together. Stir together the rest of the yogurt and the cheese.
Preheat the oven to 220°C (approximately 425°F).
Lift the lamb meatballs out of the water, drain, place in an ovenproof dish, pour the yogurt sauce over and bake until the sauce is golden brown. Serve the fava beans and the green beans with the meatballs.