Start with the tzatziki since it benefits from chilling time and requires minimal active cooking. Peel and finely grate the cucumbers, then place them in a clean kitchen towel or cheesecloth and squeeze firmly to remove excess moisture—this prevents a watery sauce. In a bowl, combine the Greek yogurt, squeezed cucumbers, minced garlic, fresh dill, fresh mint, lemon juice, olive oil, and salt. Stir until well combined and season with freshly ground black pepper to taste. Transfer to a serving bowl and refrigerate while you prepare the meatballs.

While the tzatziki chills, preheat your oven to 400°F and line a baking sheet with parchment paper or lightly oil it. In a large bowl, combine the ground turkey, panko breadcrumbs, finely minced red onion, crumbled feta cheese, minced garlic, egg, dried oregano, dried dill, cumin, salt, and black pepper. I find it helpful to use your hands to gently mix everything together—this incorporates the ingredients evenly without overworking the meat, which keeps the meatballs tender. Mix just until the ingredients are combined; avoid squeezing or compacting the mixture too much.

Using a cookie scoop or your hands, shape the meatball mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart to ensure even cooking. I prefer to use a small cookie scoop because it creates uniformly sized meatballs that cook at the same rate. Bake at 400°F for 15–20 minutes, until the meatballs are cooked through and lightly browned on the outside (they should reach an internal temperature of 165°F if you want to check with a thermometer).

Remove the meatballs from the oven and let them rest for 2–3 minutes on the baking sheet. Transfer to a serving platter and serve warm alongside the chilled tzatziki sauce from Step 1. Offer lemon wedges on the side for guests to squeeze over the meatballs if desired.