0 Make meatballs: Combine bread crumbs and milk in a large mixing bowl. Let sit for 5 minutes to allow bread crumbs to soak up the liquid. Add turkey, onion, dried oregano, salt, pinch of cinnamon, and egg. Use your hands to gently combine all of the ingredients. (Note: If the mixture sticks to your hands, try wetting your hands with some water or a bit of oil which should make them easier to shape.) Form into meatballs that are about 1 1/2 inches in diameter. Line the formed meatballs up on a sheet pan or plate. Refrigerate for 10 to 15 minutes while preparing other ingredients (this will help them to hold their shape).
1 Make Tzatziki: Place grated cucumber on a clean dish towel or paper towel and squeeze gently to remove excess moisture. Combine cucumber, garlic, yogurt, 1 Tablespoon lemon juice, dill, mint, and 1/2 teaspoon salt. Set aside.
2 Cook orzo: Bring a large pot of salted water to a boil. Add orzo and cook according to package directions. Drain and toss with 2 teaspoons lemon juice.
3 Cook meatballs: Heat a skillet or Dutch Oven (use any pan that has a lid) over medium-high heat. Add olive oil and when it begins to shimmer, carefully add meatballs. Let meatballs cook on one side until golden brown, then gently turn meatballs until evenly golden brown on all sides, 6 to 8 minutes. Pour stock down the side of the pan and cover with a lid. Steam meatballs until cooked through, 5 to 6 minutes more. They are done when they reach an internal temperature of 165 F.
4 Serve meatballs over orzo with Tzatziki, cucumbers, and dill.
