Heat your olive oil in a medium to large pot over medium heat. Add the garlic and cook for about 30 seconds, until fragrant. Add in the paprika, cumin, turmeric, salt, pepper, and let them toast for another 10 seconds. Add the harissa paste, tossing everything to combine.

Add in your crushed tomatoes, and fill your can up halfway with water to get all the other bits in the can, too. Toss that water in. Bring the heat to medium low to low, and allow your sauce to simmer while you make the meatballs, about 10 to 15 minutes.

In a large bowl, combine the ground lamb, mint, paprika, cumin, salt, pepper, turmeric, egg, and panko. Mix gently with your hands just until combined, being careful not to over-mix.

Line a sheet pan with parchment paper, and form the meatballs with your hands, divided into 16 to 18 equal portions.

Nestle the meatballs in the tomato sauce. Cover and simmer over medium-low heat for about 20 minutes, until the meatballs are cooked through. Taste and adjust with salt and pepper.

Pour in bowls, and serve with couscous, yogurt, and/or pita bread!