Preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.

In a medium skillet, heat a drizzle of olive oil over medium heat. Add the finely chopped yellow onion and sauté for 3-4 minutes, until soft and translucent. Stir in minced garlic, cumin, ground ginger, and kosher salt, cooking until fragrant.

Into the bowl with the sautéed aromatics, add the cooked rice, chopped cilantro, dill, harissa paste, chopped Medjool dates, and your choice of ground meat. Gently mix until just combined.

Lightly coat your hands in olive oil and form 12-14 meatballs, placing them on the prepared baking sheet.

Slide the baking sheet into the oven and bake the meatballs for 15-18 minutes.

While the meatballs are baking, combine the Greek-style yogurt, lemon zest, and a splash of olive oil in a mixing bowl.

Once the meatballs are cooked, serve them over a bed of nutty fregola, drizzled with the yogurt sauce.