Preheat oven to 425° Fahrenheit. Line baking sheet with aluminum foil or parchment paper. Spray foil or parchment paper lightly with cooking spray and set baking sheet aside.

Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.

Divide mixture into even portions using scoop with release handle. Roll each scoop between palms of hands to form meatball, then place on lined baking sheet. Repeat until all mixture has been formed into meatballs. Mixture should yield 14 to 20 meatballs depending on size of scoop. Note: if not using scoop, divide entire mixture into 4 equal parts, then divide each part into 5 equal meatballs.

Place baking sheet in preheated oven. Bake 10 to 14 minutes or until meatballs are nicely browned and cooked through. Prepare remaining components of gyro bowl while meatballs bake.

Place garlic on cutting board. Sprinkle salt over garlic then use back of fork to mash garlic into paste.

Add garlic paste, drained cucumber (see Notes), drained yogurt, mint and/or dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.

Add 2 cups cooked rice, juice of one half lemon, and salt to medium mixing bowl. Stir well to thoroughly incorporate ingredients, then taste and adjust lemon juice and salt as needed. Set aside.

Add all components to small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.

Divide rice evenly into serving bowls. Top rice with meatballs, tzatziki, cucumber & tomato salad, and any other desired garnishes. Serve immediately.