Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely diced yellow onion and sauté for about 3-4 minutes until softened and slightly translucent.

Stir in the minced garlic, cumin, ground ginger, and kosher salt, cooking for another 2-3 minutes until fragrant, before transferring this mixture to a mixing bowl to cool.

Once the onion mix has cooled, add the cooled cooked rice, chopped cilantro, dill, harissa paste, and chopped Medjool dates to the bowl. Gently fold in the ground turkey or chicken, being careful not to overmix.

With oiled hands to prevent sticking, scoop out portions of the meat mixture to form 12-14 meatballs, and place them on the prepared sheet pan.

Slide the meatballs into the preheated oven and bake for 15-18 minutes until golden-brown and fully cooked.

While the meatballs are baking, combine 3/4 cup of Greek-style yogurt, 1 tablespoon of lemon zest, and 2 teaspoons of olive oil in a small bowl. Add salt to taste and mix until smooth.

Once baked, serve the meatballs over a bed of warm cooked fregola or pearl couscous, drizzled with yogurt sauce and garnished with fresh herbs.