Defrost peas at room temperature. Cook pasta in boiling salted water according to package instructions. For the meatballs, peel onion and cut into fine cubes. Knead minced meat, onion, 3 tablespoons of milk, breadcrumbs, mustard and egg, season with salt and pepper.
Form into 16 balls. Heat oil in a pan and fry balls all around for about 5 minutes. Clean, wash and shake the salad dry and cut into strips, except for 4 leaves. Drain the pasta, rinse cold and drain well.
Clean, wash and cut the peppers into strips. Clean, wash and thinly slice spring onions. Mix salad cream, yoghurt, 6 tablespoons of milk and vinegar until smooth and season to taste with salt, pepper, sugar and 1 tablespoon of curry.
Mix all salad ingredients, arrange in bowls and sprinkle with curry to taste.