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1
To make the meatballs, in a large bowl, combine the lamb, eggs, parsley, thyme, garlic, salt, paprika, and chile flakes and mix the ingredients with your hands just until they are thoroughly combined.
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2
Divide the mixture into halves, then quarters, and so on, until you have 16 pieces.
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3
Roll each piece between your palms to form the meatballs.
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4
Heat the oil in a large skillet over high heat for 2 to 3 minutes, until it's almost smoking (you will begin to smell the oil at that point).
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5
Add the meatballs and cook them for 4 to 5 minutes, turning them occasionally, until they're browned all over.
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6
Push the meatballs to one side of the pan and reduce the heat to medium-low.
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7
Put the garbanzo beans, vegetable broth, paprika paste, and red pepper paste in the empty side of the skillet and stir to combine.
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8
Simmer the garbanzo beans until the sauce is reduced by half, to the consistency of thin gravy.
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9
Turn off the heat and stir the meatballs and garbanzo beans together to coat the meatballs with the gravy.
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10
Mound the spinach onto four plates, dividing it evenly.
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11
Spoon the garbanzo beans and sauce over the spinach, reserving about 1/4 cup of the sauce, and place the meatballs, four to a plate, on top of the garbanzo beans.
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12
Spoon the reserved sauce over the meatballs.
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13
Put a tablespoon of yogurt on each serving of meatballs, sprinkle them with the reserved parsley and season them with sea salt.
