Moroccan Style Meatballs with Arugula
Ingredients
- ½ cup whole milk
- One 10-in. whole wheat pita, torn into 1-in. pieces
- 2 lb. ground lamb
- 1½ cups finely chopped parsley, divided
- ¾ cup finely chopped mint
- 1 tsp. dried oregano
- 9 cloves garlic; 6 finely chopped, 3 peeled and crushed, divided
- Kosher salt and freshly ground black pepper, to taste
- 2 Tbsp. olive oil, divided
- One 28-oz. can whole peeled tomatoes, crushed by hand
- 1½ Tbsp. harissa
- 2 large egg yolks
- ½ cup canola oil
- ¾ cup Greek yogurt
- 1 Tbsp. fresh lemon juice
- 8 cups baby arugula
- 16 cherry tomatoes, halved
- ½ cup coarsely chopped basil
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