Preheat the oven to 400℉ (200°C). Prep a baking sheet with parchment paper and spray with a cooking spray.
Combine the meatball ingredients in a large mixing bowl. Scoop about 2 tablespoons of the meatball mixture at a time and form into balls. I use a cookie scoop and get ~20 meatballs.
Bake for 20 minutes or until internal temperature reaches 165℉ (75°C).
Cook the rice according to the instructions on the package. (OPTIONAL: If you want more flavor, add a bit of kosher salt, garlic powder and black pepper to the cooking water. Add fresh lemon, and fresh parsley once it's done cooking.)
Mix the dressing ingredients. Chop the vegetables, herbs, and olives for your salad. Add the vegetables, herbs and olives to a large bowl with the dressing and toss. Gently mix in the feta.
Make the yogurt dill sauce by chopping the dill and combining all the ingredients in a small bowl or mason jar. If you prefer a creamier texture, you can blend it.
Assemble and top with more fresh parsley or feta (optional).
