Preheat the oven to 400ºF.

Combine the shallot, garlic, ½ cup sour cream, ½ cup breadcrumbs, minced Italian parsley, egg, 1½ tablespoons harissa seasoning, and 1 teaspoon kosher salt in a large bowl. Mix with a spatula until thoroughly combined. Let stand for 5 minutes.

Add the ground chicken to the panade and mix with the spatula or your hands until fully incorporated. At this point, you can fry a small piece of the mixture to taste it and adjust the seasonings to your preference.

Roll the mixture into tablespoon-sized meatballs. Depending on the size, the mixture will yield 16 to 20 meatballs. If larger, 13 to 15. Don’t fret if the meatballs look raggedy; the mixture is intentionally moist.

Place the skillet on the stovetop over medium heat. Preheat for 3 to 5 minutes until warmed. Add 2 tablespoons extra virgin olive oil and let it heat for 1 to 2 minutes until shimmering but not smoking.

Add the meatballs in an even layer, frying in batches if needed, for 3 minutes on each side. Turn off the heat and transfer to the oven for 10 to 12 minutes or until the meatballs reach 165ºF. Remove from the oven and set aside.

Meanwhile, combine the chopped romaine hearts, minced scallions, minced Italian parsley, halved grape tomatoes, and sliced cucumbers in a large bowl. Sprinkle a pinch of salt over the salad and toss to combine. Set aside.

In a small bowl, combine ¼ cup Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon harissa paste, and 1 tablespoon honey. Whisk until smooth. Taste and season with salt as needed. Whisk again and set aside.

In a small bowl, combine 1 teaspoon sumac, 1 minced scallion, and the chopped pistachios. Add a pinch of salt if needed. Set aside.

Transfer the meatballs to a platter and scatter half the pistachio-sumac garnish on top. Add the remaining pistachio-sumac garnish to the salad along with half the harissa dressing and toss to coat. Divide the salad between bowls and top with the meatballs. Drizzle more dressing on top as desired. Enjoy!