Step 1
Place a rack in middle of oven; preheat to 350°. Place 1 large egg, 3 garlic cloves, finely grated, 1 lb. ground beef, ¾ cup panko, 1 tsp. ground cumin, ¾ cup crumbled feta, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 tsp. smoked paprika, and ½ cup water in a large bowl. Using your hands, mix until combined (don’t be gentle; mixing well will help the meatballs hold their shape when formed). Divide mixture into golf-ball-size pieces and roll into 1½”-diameter balls.
Step 2
Heat 2 Tbsp. extra-virgin olive oil in an ovenproof high-sided skillet over medium-high. Arrange meatballs in a single layer in pan and cook, undisturbed, until browned underneath, about 3 minutes. Turn and cook until browned on second side, about 3 minutes (they will not be cooked through). Transfer meatballs to a plate.
Step 3
Combine 3 garlic cloves, smashed, one 3″-long cinnamon stick, 1 whole green cardamom pod, crushed, 1½ cups long-grain rice, ½ cup coarsely chopped salted roasted pistachios, ½ cup golden raisins, and remaining 1 tsp. smoked paprika in same pan and cook, stirring constantly, until fragrant, 2–3 minutes. Add remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pour in 2¼ cups water (be careful; it will sizzle). Bring to a simmer, then remove from heat and arrange meatballs on top. Cover pan. (If your lid is not snug, cover pan with foil before placing the lid on top.)
Step 4
Bake meatballs and pilaf 45 minutes (be precise). Remove from oven and let sit 10 minutes (no peeking).
Step 5
Remove cinnamon and cardamom from pilaf; discard. Top meatballs and pilaf with mint leaves (if using) and more pistachios, raisins, and feta.
