Pairs well with Rosemount Estates 2001, Shiraz/Cabernet, Australia and Henry of Pelham 2000, Baco Noir, Ontario.
Heat the olive oil in a small sauté pan. Sweat the onion and garlic about 5 minutes until soft but not colored. Add the spices and stir for 1 minute. Put the mixture in a bowl with the remaining ingredients. Blend it together with your hands and form the mixture into 15 patties.
Heat another sauté pan over medium heat. Pour in enough olive oil so it is 1/4 inch deep. Add half the meatballs and sauté about 8 minutes until browned on each side and cooked through. Remove them to a paper towel lined plate. Repeat with the remaining meatballs. Serve with toasted pita and harissa sauce.
Makes about 15 meatballs.