Meatballs with Feta Sauce in chilopites

Directions

Start by adding vinegar and ouzo to the mince. Mix well to make the mince fluffy. Then add the chopped onion, soaked bread, and lightly knead. Next, add all the remaining ingredients, knead thoroughly, cover the bowl with plastic wrap, and place it in the refrigerator for about an hour. This will allow the flavors to blend.
Preheat your oven to 180°C and line a baking tray with parchment paper. Shape the mixture into small meatballs (about 3cm in diameter) and place them on the tray. Bake them gently to avoid drying them out.
While the meatballs are baking, prepare the sauce. In a saucepan, melt the butter and add the cream cheese. Stir until melted. Then, add the crumbled feta cheese and anthotyro cheese. Mix until the ingredients are fully combined. Add the finely chopped fresh mint and yogurt. Optionally, you can also add sour cream. Let the sauce simmer for 2-3 minutes. Remove the saucepan from the heat and add the meatballs, stirring gently. Allow it to heat for just a minute.
Boil your chilopites  and serve the dish hot. At the base of the plate, add plenty of myzithra cheese for those who enjoy a generous amount of cheese. Top it with the chilopites  and, finally, the ouzo meatballs with feta sauce. It's simply a dream! Give it a try!
You can replace the chylopites with pasta of your preference !