Prep your oven and pan: Heat the oven to 425°F (220°C). Line a sheet pan with foil or parchment and brush with a little olive oil to prevent sticking.

Grate the onion: Use the large holes of a box grater to grate half a medium onion. Squeeze out excess moisture with your hands or a paper towel. This prevents soggy meatballs.

Mix the meatball base: In a large bowl, combine ground turkey, grated onion, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 tablespoon chopped dill, 1 teaspoon dried oregano, the zest of half a lemon, 1 beaten egg, 1/3 cup breadcrumbs, 1/3 cup crumbled feta, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Shape the meatballs: Lightly oil your hands. Scoop about 2 tablespoons of mixture and roll into balls, placing them on the prepared pan. You should get 18–22 meatballs.

Bake: Drizzle or brush the tops with a little olive oil. Bake for 12–15 minutes, or until cooked through. For extra browning, broil for 1–2 minutes at the end. Internal temperature should reach 165°F (74°C).

Make the yogurt sauce: In a small bowl, mix 1 cup Greek yogurt, 1 tablespoon lemon juice, 1 small grated or finely chopped cucumber (squeeze out water), 1 minced garlic clove, 1 tablespoon chopped dill, a pinch of salt, and a drizzle of olive oil. Adjust lemon and salt to taste.

Assemble the salad: In a large bowl, combine chopped romaine or greens, sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and a handful of olives. Add crumbled feta if you like.

Dress the salad: Whisk 3 tablespoons olive oil with 1 tablespoon red wine vinegar, a squeeze of lemon, a pinch of dried oregano, salt, pepper, and 1/2 teaspoon Dijon if using. Toss with the salad right before serving.

Serve: Plate the salad, top with warm turkey meatballs, and add a generous spoonful of yogurt sauce. Finish with a light drizzle of olive oil and a sprinkle of fresh herbs.