In a large mixing bowl, combine the ground beef, minced garlic, and finely minced onions. Add the breadcrumbs, baking soda, chopped fresh herbs, olive oil, salt, and pepper. Mix thoroughly until well combined, ensuring a uniform texture. Cover and refrigerate the mixture for 2 hours to enhance tenderness and flavor. Once chilled, roll the meat mixture into small, bite-sized meatballs, about 1 inch in diameter.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the meatballs evenly on the sheet, ensuring they are not touching. Bake for 30–40 minutes, until the meatballs are browned and cooked through, reaching an internal temperature of 160°F (70°C). You will know they are ready when they are firm to the touch and have a nice golden exterior.

While the meatballs are baking, prepare the potatoes. Cut them into wedges and place them in a large bowl. Drizzle with olive oil, and season with salt, cumin, paprika, and oregano. Toss until the potatoes are well-coated. Spread the wedges in a single layer on another baking sheet, and roast in the same oven for 40–60 minutes, flipping halfway, until they are crispy and golden brown.

In a mixing bowl, combine Greek yogurt, grated cucumber (drained of excess water), minced garlic, lemon juice, and chopped dill or mint. Mix until smooth and well combined, adjusting the seasoning with salt and pepper to taste. Cover and chill in the refrigerator, allowing the flavors to meld while you finish preparing the bowl components.

Start with a generous layer of fresh lettuce at the bottom of each serving bowl. Add a handful of crispy roasted potatoes, followed by a few warm meatballs. Top with diced tomatoes, cucumber, and pitted Kalamata olives for a burst of freshness. Finish by drizzling the tangy tzatziki sauce over the top, and garnish with additional fresh herbs for a pop of color and flavor.