Grate the Cucumbers : Using a box grater, grate the Persian cucumbers. Place the grated cucumbers in a clean kitchen towel or paper towel and squeeze out excess moisture.

Mix the Sauce : In a medium bowl, combine the Greek yogurt, grated cucumbers, minced garlic, lemon juice, olive oil, fresh or dried dill, salt, and cracked black pepper. Stir until well combined. Adjust seasoning to taste and refrigerate until ready to serve.

Combine the Ingredients : In a large mixing bowl, combine the ground turkey, panko breadcrumbs, red onion, crumbled feta cheese, minced garlic, egg, dried oregano, dried dill, cumin, salt, and black pepper. Mix gently with clean hands or a spatula until just combined.

Form the Meatballs : Using a small scoop or your hands, roll the mixture into approximately 1-inch meatballs. Place them on a baking sheet lined with parchment paper.

Cook the Meatballs: Preheat the oven to 375°F (190°C). Bake the meatballs for 18-20 minutes or until they are cooked through and reach an internal temperature of 165°F (74°C). Heat a large skillet with a drizzle of olive oil over medium heat. Cook the meatballs in batches for 3-4 minutes on each side until golden brown and fully cooked.

Serve and Enjoy: Arrange the warm meatballs on a platter with a side of chilled tzatziki sauce for dipping. Garnish with fresh dill or lemon wedges if desired.