Preheat oven to 400 degrees F (200 degrees C)
In a large bowl, mix all ingredients for the meatballs Ground Lamb (1.5 pound), Bulgur Wheat (2 tablespoon), Garlic (2 clove), Red Onion (1), Kosher Salt (1 teaspoon), Ground Black Pepper (1/2 teaspoon), Egg (1), Ground Cumin (1 1/4 teaspoon), Paprika (1 teaspoon), Ground Cinnamon (1/2 teaspoon), Italian Flat-Leaf Parsley (2 tablespoon) until well incorporated – hands work best for this. Cover and refrigerate for 30 minutes and up to 24 hours.
Roll meatballs a little bigger than the size of a golf ball. Place rolled meatballs in individual miniature muffin tins. If you do not have a miniature muffin tin, a sheet pan will work just fine, just move the meatballs around halfway through to ensure the bottoms are not burning. Bake for 20 minutes or until nicely browned and cooked through.
As the meatballs are baking, prepare the Parsley-Chili Oil simply by mixing Italian Flat-Leaf Parsley (1/4 cup), Habanero Pepper (1), Olive Oil (1/2 cup), and Kosher Salt (1 teaspoon) in a medium sized bowl. Whisk until well incorporated.
Serve meatballs immediately and drizzle with parsley chili oil. Top with Tzatziki (to taste)