Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the ground lamb, breadcrumbs, egg, oregano, cumin, garlic powder, finely chopped red onion, parsley, salt, and pepper. Knead the mixture until well combined.

Shape the meat mixture into 12-14 equal meatballs, about the size of a golf ball, and place them on the prepared baking sheet.

Slide the baking sheet into the preheated oven and bake the meatballs for 15-20 minutes.

While the meatballs are baking, rinse the quinoa under cold running water. In a saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover the pot, and let it simmer for 15 minutes.

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create a refreshing dressing.

Divide the cooked quinoa among your serving bowls. Top with the baked meatballs, diced cucumber, halved cherry tomatoes, crumbled feta cheese, and kalamata olives.

Drizzle each bowl with tzatziki sauce and the dressing.