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In a large bowl, combine the ground meat, onion, egg, mozzarella, feta, and parsley.
Season with salt, pepper, paprika, thyme, sumac, Aleppo pepper, and cumin, and mix until well incorporated.
Refrigerate the mixture for at least 30 minutes (or a few hours if time allows) to help the flavors develop.
Preheat the oven to 425 F, and line a baking sheet with parchment.
Roll the mixture into evenly sized meatballs and place them on the baking sheet.
Bake for 20-25 minutes until golden brown and cooked through.
While the meatballs cook, prepare your base and chop your vegetables and herbs.
In a small bowl, mix the yogurt, mayonnaise, lemon zest, and lemon juice to make the sauce, and season with salt and pepper.
To assemble, add the base to each bowl, top with meatballs, vegetables, and herbs.
Finish with a generous drizzle of sauce, and serve immediately.