Ingredients

• ¹⁄₂ cup milk
• 1 ¹⁄₂ (8-inch) whole wheat pitas, torn into 1-inch pieces
• 2 lb. ground lamb
• 1 ¹⁄₂ cups minced parsley
• ³⁄₄ cup minced mint
• 1 tsp. dried oregano
• 9 cloves garlic, 6 minced, 3 peeled and crushed
• Kosher salt and freshly ground black pepper, to taste
• 2 tbsp. olive oil
• 1 (28-oz.) can whole peeled tomatoes, crushed by hand
• 1 ¹⁄₂ tbsp. harissa
• 2 egg yolks
• ¹⁄₂ cup canola oil
• ³⁄₄ cup Greek yogurt
• 1 tbsp. fresh lemon juice
• ¹⁄₂ cup roughly chopped basil
• 8 cups baby arugula
• 16 cherry tomatoes, halved

Instructions

1. Combine milk and pita in a bowl; let sit until bread is soft, about 5 minutes. Add lamb, 1 cup of the parsley, the mint, oregano, ¹⁄₄ of the minced garlic, salt, and pepper; mix to combine and divide into thirty-six 1-oz. balls.
2. Heat half the olive oil in a 6-qt. saucepan over medium-high heat. Working in batches, cook meatballs until browned, 4–6 minutes. Transfer to a plate; set aside. Add remaining olive oil to pan; return to medium-high heat. Cook crushed garlic until golden, 1–2 minutes. Add tomatoes, harissa, salt, and pepper; simmer until sauce is slightly thickened, 5–7 minutes.
3. Add reserved meatballs; cook, covered, until meatballs are tender, about 15 minutes. Whisk remaining minced garlic, the egg yolks, salt, and pepper in a bowl; while whisking, drizzle in canola oil until aïoli is emulsified. Whisk in yogurt and lemon juice; drizzle aïoli over meatballs. Garnish with remaining parsley and the basil; serve with arugula and tomatoes.