In a large mixing bowl, combine ground beef, minced garlic, finely chopped onions, breadcrumbs, baking soda, and fresh herbs. Drizzle in olive oil, and season with salt and black pepper. Mix until just combined and refrigerate for at least 2 hours.

Preheat your oven to 425°F (220°C). Roll the chilled mixture into small, uniform meatballs and place on a baking sheet lined with parchment paper.

Bake the meatballs for 30–40 minutes until browned on the outside and juicy on the inside. Use a meat thermometer to check that the center reaches at least 160°F (70°C).

Prepare the potatoes by cutting them into wedges, tossing with olive oil, cumin, paprika, dried oregano, salt, and pepper. Spread on a baking sheet and roast for 40-60 minutes, flipping halfway through.

In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill or mint. Stir well and chill in the refrigerator for at least 15 minutes.

To assemble, layer crisp lettuce and Greek salad in a bowl, add roasted potatoes and baked meatballs, and finish with tzatziki sauce.