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In a mixing bowl, combine ½ cup of the yoghurt with the breadcrumbs, and a dash of water. Leave to sit for 5 minutes, then add the pork mince, 2 minced garlic cloves, 2tsp dried dill, dried oregano, chilli flakes, and lemon zest. Crumble half of the feta into the bowl, season with pepper and a little salt, then roll into 16-20 even sized balls.
Bring a frying pan to a medium heat with a drizzle of oil, and cook the meatballs until golden brown and cooked through, gently turning as they cook so all sides caramelise. Lower the heat, drizzle over the honey, and swirl in the pan to coat.
Whilst the meatballs cook, cook the orzo as per pack instruction, then strain and rinse under cold water to cool.
Make the tzatziki by first grating ⅓ of the cucumber/s and press in a paper towel to remove the excess water. Combine in a bowl with the remaining yoghurt, garlic, dill, the juice of the lemon and seasoning to taste.
Toss the orzo, rocket and half of the herbs with a drizzle of oil, then divide into four bowls.
Top with the meatballs, thinly slice the remaining cucumber and divide amongst the bowls, as well as the tomatoes and onion. Spoon the tzatziki into the bowls, sprinkle with the remaining chopped herbs and crumble the leftover feta over top. Serve and enjoyyyyyy!