STEP 1
Set up your mise en place: Chop up & weigh out all the ingredients.

STEP 2
Tip the mince, apricots, breadcrumbs, half the onion and half the Harissa Paste into a large bowl with some seasoning. Mix well, using clean hands, and roll into 28-30 meatballs, transfer to a plate or tray and chill for 10 minutes. I weighed my meatballs to be around 30-32g each, this is enough for 4 meatballs per person (if serving 4 people)

STEP 3 (Air Fryer option)
Arrange the meatballs in the air fryer, keeping them separate, and then air fry the meatballs until lightly golden brown all over (we are not cooking them fully, just giving them a golden crust so they hold together in the sauce) – you may need to do this in batches.

Scoop out onto a plate when browned using a flat spatula/turner. 

STEP 3 (Pan Option)
Heat 1 tbsp of the oil in a large, deep frying pan and fry the meatballs until golden brown all over. Scoop out onto a plate when browned using a slotted spoon – you may need to do this in batches.

(we are not cooking them fully, just giving them a golden crust so they hold together in the sauce)

STEP 4
Heat 1 tbsp oil in the pan and fry the remaining onion and the dates for 5 minutes until softened and sticky. Stir in the garlic, the remaining Harissa and cook for 1 minute more until fragrant. 

Add in the tomatoes, half fill the can with water swirl to get the last tomato bits out the can, then add the water to the pan, along with the drained chickpeas and pomegranate molasses. Bring to a simmer and cook for 15-20 minutes or until nicely thickened and saucy. 

If using an oven safe pan, you can add the meatballs to the sauce and cook in the oven 

Nestle in the meatballs and pour in any resting juices, then return to a simmer and cook, covered, for 10 minutes until the meatballs are cooked through and have absorbed some of the sauce.

STEP 5
Scatter over the feta and a few more pine nuts, then top with a swirl of yogurt and the fresh herbs.