Mix the lamb with the harissa and garlic and season with salt and pepper. Roll into walnut sized balls.
Place a large, lidded frying pan over a moderately high heat. Gently roll the meatballs with some olive oil and cook 4 minutes or until nicely coloured. Place the lid on the pan, turn the heat down to moderately low and cook for a further 4 minutes or until cooked through.
Mix the cabbage, pomegranate seeds and herbs together and season with salt and pepper. Add the vinegar and some olive oil to taste.
Serve the meatballs and salad together with some grilled flatbread and Greek yoghurt.
The meatballs can be made and rolled a day ahead and cooked when ready to serve.
To make lamb kebabs, mould the meat around long skewers and barbeque for a smoky flavour.