Step 1In a bowl, whisk together the yogurt, garlic, dill and mint. Season to taste with salt and pepper and set aside. This makes about 2 cups sauce, which will keep, covered and refrigerated, up to 3 days.
Step 1In a large bowl, combine the lamb, egg, bread crumbs, shallot, harissa, salt, cumin and pepper and mix well. Shape into 24 small balls, dipping your hands in cold water as needed to keep the mixture from sticking.
Step 2In a 12-inch skillet, heat the olive oil over medium heat. When the oil is hot, add the meatballs in a single layer and fry, turning the meatballs so they brown on all sides, until cooked through, about 8 minutes. Using a slotted spoon, transfer the meatballs to a plate.
Step 3Spoon some yogurt sauce into the bottom of 4 bowls. Top with a few meatballs and garnish with the dill and mint, sunflower seeds and a few pickled chiles.