In a large mixing bowl, combine 1 pound of ground beef with 3 finely minced garlic cloves and 2 medium onions that have been minced or blended. Add 2 tablespoons of breadcrumbs, 1 teaspoon of baking soda powder, 1 cup of chopped fresh herbs (parsley, mint, and coriander), and 1 tablespoon of olive oil. Season with ½ teaspoon salt and black pepper to taste. Mix everything together with your hands until just combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to let the baking soda tenderize the meat.

After the mixture has chilled, remove it from the refrigerator and roll into medium-sized meatballs about 1.5 inches in diameter (golf ball size), making approximately 20-24 meatballs. Preheat your oven to 425°F (220°C). For baking, arrange the meatballs on a parchment-lined baking sheet with about 1 inch of space between each one. Bake for 30-40 minutes depending on size, until beautifully browned on the outside and reach an internal temperature of 160°F. Flip halfway through for even browning. Let meatballs rest for 5 minutes before serving.

While the meatballs are cooking, prepare the roasted potatoes. Cut 6 medium potatoes into wedges. In a large bowl, toss the potato wedges with 2 tablespoons of olive oil, ½ teaspoon each of salt, cumin, paprika, and dried oregano, plus black pepper to taste. Spread them in a single layer on a separate baking sheet. Roast at 425°F for 45-50 minutes (or up to 60 minutes for extra-crispy potatoes), flipping halfway through, until crispy and golden on the outside with a fluffy interior.

Prepare the tzatziki sauce by combining 1 cup of thick Greek yogurt with ½ cucumber that's been grated and thoroughly squeezed dry. Add 1 minced garlic clove, 1 tablespoon of fresh lemon juice, ⅓ cup (about 5 tablespoons) of chopped fresh dill or mint, and 1 tablespoon of olive oil. Season with salt to taste and stir everything together until well combined. Refrigerate until you're ready to assemble the bowls.

Assemble your Greek meatball bowl. For each serving bowl, start with about ½ cup of chopped crisp lettuce on the bottom. Add your fresh salad components: chopped tomatoes, cucumbers, red onion, and Kalamata olives (about 1 cup total salad per bowl). Drizzle with olive oil and lemon juice, then season with salt and pepper. Add a handful of roasted potato wedges (6-8 wedges per bowl). Top with 5-6 warm meatballs per bowl. Finish with about ¼ cup of cold tzatziki sauce and a sprinkle of fresh herbs.