In a large mixing bowl, combine ground beef or lamb, harissa paste, breadcrumbs, a beaten egg, chopped parsley, and minced garlic. Mix thoroughly and let rest for 10 minutes.

Preheat your oven to 400°F (200°C). Shape the meat mixture into 1-inch meatballs and place them on a lined baking sheet. Bake for 20 minutes until browned and cooked through.

In a saucepan, bring vegetable or chicken broth to a boil. Stir in fregola, reduce heat to a simmer, and cook uncovered for about 10-12 minutes. Drain as needed and drizzle with olive oil.

In a small bowl, combine plain yogurt with lemon zest and juice. Mix in a pinch of salt. Adjust lemon juice to taste.

Serve the fregola on plates, topped with meatballs and drizzled with the lemony yogurt. Optionally, add extra parsley for garnish.