01 - In a large mixing bowl, blend ground beef with minced garlic, ground cumin, cinnamon, smoked paprika, chopped parsley, salt, and pepper until fully incorporated.
02 - Shape the seasoned mixture into 20 to 24 small, even-sized meatballs using damp hands for smooth shaping.
03 - Bring a large pot of salted water to a rolling boil. Add linguine or spaghetti and cook until al dente, about 9 to 11 minutes. Reserve 1/2 cup pasta water, then drain the pasta.
04 - Heat olive oil in a large skillet over medium-high heat. Add meatballs and brown on all sides, turning gently. Cover, reduce heat to low, and cook through for about 10 minutes. Remove from skillet and set aside.
05 - In a medium bowl, whisk Greek yogurt, harissa paste, lemon juice, olive oil, and a pinch of salt until silky. Stir in a little reserved warm pasta water to reach a pourable consistency if needed.
06 - Toss cooked pasta with harissa yogurt sauce until evenly coated. Transfer to plates, top with meatballs, and garnish with chopped herbs and an extra drizzle of harissa if desired.