In a small saucepan, heat olive oil over medium heat. Sauté the onion, garlic, and ginger until soft, 3-4 minutes. Add the spices, and toast until fragrant. Set aside to cool.

Mix together the ground meat with 1 egg, panko, red harissa, chopped mint, salt, and cooled spice blend until mixed thoroughly. Divide the meat mixture evenly into quarters, and roll into balls (you will have 4 large meatballs).

Now prepare to roll your puff pastry. It is important that puff pastry remain as cold as possible at each stage of the process, so that the butter does not leach out while baking, allowing the pastry to remain flaky. To ensure flaky pastry, keep the puff pastry cold while you are not using it.

Lightly flour your work surface, and line a large sheet pan with parchment. Pre-cut an additional 3 pieces of parchment. Cut the puff pastry into 2 long rectangles per sheet (you will have 4 long rectangles total). As you roll each rectangle, place it on the lined sheet pan. Leave one piece out for you to work with, and refrigerate the remaining pastry, taking each piece out as you need it.

Take a ball of meat, and roll it into a long coil nearly the length of your pastry rectangle, leaving about ½ inch (1 cm) at each end.

Place it atop your pastry rectangle, about ¼ inch (½ cm) from the right side. Roll tightly from the right side to the left, pinching the seam shut and rolling it a few times to smooth out the seam.

Set aside on a piece of parchment. Repeat until all of the meat and pastry have been used. Cut into 3-4 inch (7-10 cm) rolls.

Heat oven to 400°F (200°C).

Place your cut rolls on parchment-lined sheet pans, and refrigerate for 30 minutes (you can prepare these rolls ahead of time at this point, up to 24 hours).

Brush with beaten egg, and bake for 25-30 minutes, or until the pastry is nicely browned.

Serve with green harissa or tzatziki.