. Prepare the Meatballs:

• Preheat Oven: Preheat your oven to 425°F (220°C).
• Line Baking Sheet: Line a baking sheet with aluminum foil or parchment paper. Lightly spray the foil or parchment paper with nonstick cooking spray. Set aside.
• Combine Ingredients: In a large mixing bowl, combine the ground meat, minced onion, minced garlic, egg, crumbled feta cheese, Greek seasoning, and salt.
• Mix: Using your hands, gently mix the ingredients until they are just combined. Do not overmix.
• Form Meatballs: Divide the mixture into even portions. Using a scoop with a release handle (like a cookie scoop) or your hands, form each portion into a meatball. You should get about 14-20 meatballs, depending on the size.
• Arrange on Baking Sheet: Place the meatballs on the prepared baking sheet, leaving a little space between each one.
• Bake: Bake for 10-14 minutes, or until the meatballs are nicely browned and cooked through (internal temperature reaches 160°F/71°C for beef/lamb, 165°F/74°C for pork).

2. Make the Tzatziki Sauce:

• Prepare Garlic Paste: Place the minced or pressed garlic on a cutting board. Sprinkle the salt over the garlic. Use the back of a fork or the side of a chef’s knife to mash the garlic and salt together into a paste.
• Grate and Drain Cucumber: Grate the cucumber using the large holes of a box grater. It’s very important to drain the cucumber well to prevent a watery tzatziki. Place the grated cucumber in a clean kitchen towel, cheesecloth, or a fine-mesh sieve and squeeze out as much excess liquid as possible.
• Drain Yogurt (if necessary): If your Greek yogurt is not very thick, you can drain it to remove excess liquid. Line a fine-mesh sieve with cheesecloth or a few layers of paper towels. Place the yogurt in the lined sieve and let it drain over a bowl in the refrigerator for at least 30 minutes, or up to a few hours.
• Combine Ingredients: In a medium bowl, combine the garlic paste, drained grated cucumber, drained Greek yogurt, chopped fresh mint (if using), chopped fresh dill (or dried dill), black pepper, and olive oil. Stir well to combine all ingredients.
• Season to Taste: Taste the tzatziki and adjust the salt as needed. Add more mint or dill, if desired. Set aside (or refrigerate if making ahead).

3. Make the Lemon Rice:

• In a medium bowl, combine the warm or room temperature cooked rice, fresh lemon juice, and salt. Stir well to thoroughly incorporate the ingredients. Taste and adjust the lemon juice and salt as needed. Set aside.

4. Make the Cucumber & Tomato Salad:

• In a small mixing bowl, combine the diced tomatoes, diced cucumber, olive oil and salt. Toss gently to combine.

5. Assemble the Bowls:

• Divide the lemon rice evenly among serving bowls.
• Top the rice with the baked meatballs, tzatziki sauce, and cucumber & tomato salad.
• Garnish with any desired toppings, such as hummus, a drizzle of olive oil, crumbled feta cheese, Kalamata olives, chopped fresh dill, chopped fresh parsley, or a sprinkle of sumac. Serve immediately.