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Preheat the oven to 220°C (425°F). Line a baking tray with baking paper.
Toss the potato wedges with olive oil, oregano, salt and pepper. Spread out evenly and roast for 25–30 minutes, turning halfway, until golden and tender.
While the potatoes cook, combine the beef mince, egg, almond meal, garlic, oregano, cumin, salt and pepper in a bowl. Mix until just combined, then roll into small meatballs.
Heat the olive oil in a large pan over medium heat. Cook the meatballs for 7-8 minutes, turning occasionally, until browned and cooked through.
In a bowl, combine the salad ingredients and toss gently with olive oil and red wine vinegar.
Divide the potato wedges, meatballs and salad between serving bowls. Spoon over the tzatziki and serve.
Any leftovers can be kept in the fridge for up to 3 days. Store the salad separately.