Combine all the ingredients in a bowl, mixing by hand to evenly distribute all the ingredients.
Line a baking sheet with parchment paper. Roll into ¾ -1 inch balls and place on the baking sheet leaving air space between the meatballs.
Bake for 20-25 minutes or until the internal temperature reaches 160 degrees. Cooking time will vary depending on the size you make your meatballs.
TZATZIKI SALAD DRESSING
Slice ¼ of the cucumber into thin slices for the salad, set to the side. Peel and seed the remaining ¾ of the cucumber. Chop finely. Place in a small bowl with the salt. Let sit for 5-10 minutes to release water from the cucumber. Squeeze as much of the water from the cucumber and place in a small bowl.
Add the remaining ingredients to the bowl with the cucumber. Blend all the ingredients with a immersion stick. This will create a smooth dressing. You can also mix by hand for a chunkier dressing. Refrigerate the dressing for a couple hours prior to serving.
Place the torn head lettuce and baby spinach on platter. Top with the remaining ingredients including the Lamb Meatballs. Garnish with sliced red beets. Serve dressing on the side.
Serving Ideas for Greek Lamb Meatballs: Salad, Irish Stew, Gyro Sandwich on Pita Bread, With a Hearty Greek Tomato Sauce