Combine everything but the meat and vegetable oil in a small sauté pan over high heat, stirring. When the spice-oil is bubbling, the spices are mixed, and the garlic is tender, remove from the heat. Put the bottom of the pan in cold water to cool the spices. Add the mixture to the meat and mix by hand till the spices are thoroughly combined. Then shape the meat into 16 balls, more or less as you wish (the smaller they are, the more crunch from the crust you get). (If you are like Yogi Berra with pizza, you can shape them into 30 balls if you're particularly hungry.)
Put about a cup of flour into a plastic ziploc bag, if you're doing this step. Put the meatballs in the bag, seal the bag and turn the balls over until they're coated with flour.
Heat a quarter inch of oil in a saute pan, medium high heat should do. When the oil is hot, add the meatballs and cook till they're medium-rare to medium, three to five minutes depending on their size. Drain on paper towel.
Serve on pasta tossed with garlic and oil, top with avocado if using, along with cooked buttered broccoli. If making these to serve on their own, put out a bowl of harissa and/our sour cream; for more color garnish with thinly sliced scallion.