In a large bowl, combine the ground round and the next 8 ingredients (through the pepper) with clean hands. Form into 12-14 meatballs about the size of a ping-pong ball. Heat a cast iron skillet over medium heat and brown on each side the meatballs until cooked through, 8-10 minutes.
Meanwhile, combine the ingredients for the tabbouleh in a medium bowl. Taste and adjust seasoning if necessary.
Remove the meatballs from the skillet and drain on paper towels.
Serve 2 meatballs on top of whole lettuce leaves, topped with tabbouleh, yogurt and garbanzo beans.
Notes
Tip: The tabbouleh will keep in the fridge for several days. Mix it together with couscous, barley, or garbanzo beans to make a whole new dish!