David Tamarkin's Lamb Meatballs with Harissa, Tomato Sauce, and Yogurt
These are kofte-style meatballs: there’s no bread or ricotta added to keep them juicy. For that, you need to depend on the onion. So really mince it—you want to get it as small as you possibly can.
Makes: 4 servings
Time: About 30 minutes
1 small onion, minced
3 garlic cloves, minced
⅓ cup finely chopped fresh flat-leaf parsley, plus more for serv…