Make tzatziki first: Grate cucumber, then squeeze out excess liquid in a clean towel. In a small bowl, mix yogurt, drained cucumber, minced garlic, dill, lemon juice, olive oil, salt, and a pinch of pepper until creamy. Cover and chill.

For baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment. For pan-frying: Heat a drizzle of olive oil in a large skillet over medium heat.

In a large bowl, gently combine ground turkey, grated red onion, 2 cloves minced garlic, breadcrumbs, egg, crumbled feta, parsley, dill, oregano, lemon zest, salt, and pepper until just mixed.

Scoop and roll into 1-inch meatballs (about 16–20). Place on prepared baking sheet (or set aside for skillet). Brush lightly with olive oil if baking.

Bake 18–20 minutes, until golden and internal temperature reaches 165°F (74°C). If pan-frying, cook in batches 8–10 minutes, turning to brown all sides, until cooked through.

Serve warm meatballs with chilled tzatziki on the side or drizzled over the top. Add lemon wedges and extra dill or parsley for garnish. Pair with pita, rice, or a fresh Greek salad.