Make the tzatziki first: Grate your cucumber and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. Mix the cucumber with Greek yogurt, minced garlic, lemon juice, dill, and salt. Refrigerate while you prepare everything else—this lets the flavors meld together beautifully.

Prepare the meatball mixture: In a large bowl, combine ground meat, breadcrumbs, egg, garlic, parsley, oregano, cumin, salt, and pepper. Mix gently with your hands until just combined—don't overwork the meat or your meatballs will be tough.

Form the meatballs: Roll the mixture into balls about 1.5 inches in diameter. You should get around 16-20 meatballs depending on size. Wet your hands slightly to prevent sticking.

Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add meatballs and cook for about 10-12 minutes, turning occasionally until browned on all sides and cooked through. The internal temperature should reach 165°F.

Prep your vegetables: While the meatballs cook, chop all your fresh vegetables. Halve the cherry tomatoes, dice the cucumber, slice the red onion, and wash your greens.

Assemble your bowls: Start with a base of rice or quinoa. Add a handful of mixed greens, then arrange your meatballs, tomatoes, cucumber, red onion, and olives around the bowl. Sprinkle feta cheese on top.

Finish with tzatziki: Drizzle or dollop the tzatziki sauce generously over everything. Serve with lemon wedges on the side for an extra burst of freshness.