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For the lamb meatballs: In a large bowl, combine the lamb, panko, Pecorino-Romano, onion, mint, oregano, salt, garlic powder, pepper and egg. Stir to combine and set aside.
For the sheet pan: Preheat the oven to 425 degrees F.
To a rimmed baking sheet, add the tomatoes, olives, oregano, garlic cloves, potatoes, zucchini, lemon halves and onion. Drizzle over the olive oil and sprinkle with salt and pepper. Toss to evenly coat everything.
Roll the meat mixture into nine 1 ½-inch meatballs and place on the baking sheet. Roast until the vegetables are golden brown and the meatballs are cooked through, 40 to 45 minutes.
For the yogurt sauce: In a small bowl, mash the feta with a fork, then stir in the yogurt, lemon juice and mint. Season with pepper.
Remove the baking sheet from the oven and stir everything to combine and coat in the olive oil. Squeeze over the juice from the lemon halves.
Divide the meatballs and veggies among plates and serve with a drizzle of yogurt sauce.