Prep the oven and pan. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or lightly oil it. This helps the meatballs brown without sticking.

Mix the meatball base. In a large bowl, combine ground beef, grated onion, garlic, breadcrumbs, egg, parsley, oregano, cumin, cinnamon (if using), salt, pepper, and milk or water. Use clean hands to mix just until combined. Do not overwork the meat.

Shape the meatballs. Scoop about 2 tablespoons of mixture per meatball and roll into compact balls. You should get around 18–20 meatballs. Place them on the prepared pan and brush or drizzle with olive oil.

Bake until golden. Bake for 14–18 minutes, or until the meatballs are browned and cooked through. Internal temperature should reach 160°F (71°C). If you want extra color, broil for 1–2 minutes at the end.

Cook the rice. While the meatballs bake, rinse the rice under cold water until the water runs mostly clear. In a saucepan, warm olive oil or butter over medium heat. Add the rice and toast for 1 minute, stirring. Pour in broth or water, add salt, and bring to a boil.

Steam and finish the rice. Reduce heat to low, cover, and cook for 12–15 minutes, until the rice is tender and liquid is absorbed. Remove from heat, keep covered for 5 minutes, then fluff with a fork. Stir in lemon zest and fresh herbs.

Plate and garnish. Spoon rice onto plates, top with meatballs, and finish with a squeeze of lemon. Add tzatziki, chopped veggies, and a sprinkle of feta if you like.

Optional stovetop simmer. For saucy meatballs, simmer the baked meatballs in a quick tomato sauce (olive oil, garlic, crushed tomatoes, oregano, pinch of sugar, salt, pepper) for 10 minutes. Serve over rice as above.