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Preheat the oven to 425°F. Spray a rimmed baking sheet with nonstick cooking spray.
In a large bowl, use a fork to combine the breadcrumbs, Greek yogurt, and egg to form a paste. Allow the breadcrumb mixture to sit for 5 minutes.
Stir in the onion, cilantro, garlic, salt, paprika, cumin, black pepper, and cayenne. Use your hands to gently work the lamb into the onion mixture.
Using a 1 ½-tablespoon scoop, portion the meatballs onto the prepared baking sheet. (It should make 20 to 24 meatballs.) Roll them into even rounds.
Bake until deeply browned, 15 to 18 minutes. (An instant-read thermometer should read at least 160°F.)
Serve the meatballs hot with tzatziki, pita bread, lettuce, and tomato, if you like.