1. In a large bowl, combine all meatball ingredients. Mix well using your hands until fully incorporated.
2. Roll mixture into 24 mini meatballs. (Moisten hands with water or olive oil if mixture sticks.)
3. Heat 1–2 Tbsp olive oil in a skillet over medium heat. Cook meatballs in batches until golden and cooked through, about 6–8 minutes, turning to brown evenly. Transfer to a plate and repeat with remaining meatballs.
4. While meatballs cook, prepare the cucumber-avocado salad: combine cucumber, avocado, herbs, lemon juice, olive oil, salt, and pepper in a bowl. Toss gently.
5. Serve meatballs over rice with cucumber-avocado salad and a scoop of tzatziki. Garnish with dill and cracked black pepper if desired.

Alternative cooking methods:
– Bake: Place on greased baking sheet at 425°F for 10–15 minutes.
– Air fry: Lightly spray and cook at 400°F for 12–14 minutes.