Moroccan Meatballs

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Step 1

1. Combine milk and pita in a bowl; let sit until bread is soft, about 5 minutes. Add lamb, 1 cup of the parsley, the mint, oregano, 1⁄4 of the minced garlic, salt, and pepper; mix to combine and divide into thirty-six 1-oz. balls.

Step 2

2. Heat half the olive oil in a 6-qt. saucepan over medium-high heat. Working in batches, cook meatballs until browned, 4–6 minutes. Transfer to a plate; set aside. Add remaining olive oil to pan; return to medium-high heat. Cook crushed garlic until golden, 1–2 minutes. Add tomatoes, harissa, salt, and pepper; simmer until sauce is slightly thickened, 5–7 minutes.

Step 3

3. Add reserved meatballs; cook, covered, until meatballs are tender, about 15 minutes