• Adjust the oven rack to the middle position and preheat the oven to 450°F.

Make the Panade

• Combine the breadcrumbs, yogurt, milk, and harissa in a large bowl.
• Let the mixture sit, mashing occasionally with a fork, until a smooth paste forms, about 10 minutes.
• Line a baking sheet with parchment paper and place a grill rack over the top.
• Spray with nonstick spray and set aside.

Prepare the Meatballs

• Into the breadcrumb mixture, whisk in the egg, dissolved gelatin, garlic, salt, paprika, cumin, and cinnamon.
• Add the ground beef and use your hands to combine without overworking.
• Use a ¼-cup scoop to measure and roll the mixture into 2-inch balls with oiled hands. You should have about 12 meatballs.
• Place them on the prepared rack.

Roast the Meatballs

• Roast the meatballs in the preheated oven for about 20 minutes, turning the tray halfway through, until deeply browned.
• While the meatballs roast, heat a braising pan or Dutch oven over medium heat.

Prepare the Braising Sauce

• Add the olive oil and then the onions.
• Sauté for 6 to 8 minutes, until softened and lightly browned.
• Add the garlic, paprika and cumin, stirring constantly for 1 minute.
• Add the crushed tomatoes, harissa, honey, salt, and pepper.
• Bring the mixture to a simmer, then reduce the heat to low and keep warm.

Combine the Meatballs and Sauce

• Once the meatballs are done, remove them from the oven and reduce the oven temperature to 300°F.
• Add the meatballs to the braising pan, ensuring they are covered with the sauce.

Braise the Meatballs

• Cover the pot and transfer it to the oven.
• Braise for 50 to 60 minutes, until the meatballs are tender and the sauce has thickened.

Make the Yogurt Sauce

• Mix together the yogurt, olive oil, mint leaves, garlic, lemon juice, and lemon zest.
• Taste and add salt as needed.

Serve and Enjoy

• To serve, spoon the meatballs over cooked farro.
• Top with yogurt sauce, extra harissa and/or fresh herbs if liked.