Mix lamb mince with spices, egg, breadcrumbs, salt, and pepper.
Shape into 9 meatballs and brown in a pan with oil.
Remove meatballs, add fennel, onions, and garlic to the same pan.
Stir in preserved lemon, olives, and capers.
Return meatballs to the pan, cover, and let cook.
Serve with bulgur wheat, harissa yogurt, and fresh parsley.
