Boil or microwave water in a large glass or ceramic bowl. Add the dried chilis to the water and let soak 10-15 minutes. Feel free to weigh the chilis down with a smaller saucer or bowl to keep the chilis submerged.

Remove seeds and stems from the re-hydrated chilis reserving about ¼ cup of the soaking liquid.

Heat the spice seeds in a skillet for 20-30 seconds to release some of their flavors. Grind the spice seeds in a coffee grinder. Add the freshly ground spices to a food processor along with the other harissa ingredients including the dried chilis and reserved water. Set aside.

Add beaten eggs to the ground beef in a large mixing bowl and mix in well carefully not to over mix the meat.

Mix in the panko, water, and about a cup of the harissa paste. Add more as needed.

Mold the ground beef mixture into medium sized balls using your hands. Set aside.

Pre-heat oven to 450 degrees F and place rack in the upper third of the oven.

Line a rimmed baking sheet with foil. Spray the foil with cooking spray. Add the meatballs to the sheet making sure ample space exists between the meatballs.

Make the glaze by mixing a cup of the harissa paste with the brown sugar.

Bake the meatballs for 5 minutes. After 5 minutes, change the settings to broil. Brush each meatball with the harissa glaze and broil for another 5 minutes.

Remove and allow to cool for a few minutes. Serve.