Mince all fresh herbs and garlic and place in a large bowl. 

Add in dried spices and lemon juice. 

Mix ground lamb with dried spices, lemon juice and fresh herbs. The best way to mix this is by using your hands. It allows for the meatball mixture to be throughly mixed together. Post mixing wash your hands.

Grab a large skillet and add in olive oil. Set the pan next to your meatball mixture. 

To make meatballs, grab enough ground lamb mixture to make a ball approximately 1-1 1/2 inches in diameter. Place the balls into the skillet as you finish them. 

Place meatballs in skillet on the stove top covered. Turn on low-medium heat. Let cook for 15 minutes and then flip and cook for another 10 minutes. If meatballs aren't done after this period of time keep flipping every 5 minutes until cooked through. (I had to adjust the temperature on the stove top multiple times to get them just right.) 

Place washed arugula on 4-5 plates. 

Sprinkle the sliced cucumbers, avocado and green onions on top. Set aside. 

While the lamb meatballs are cooking, combine:  greek yogurt, dill, parsley, mint, garlic, salt, cucumber and lemon juice. Set aside. 

Once the meatballs are done. Divide them amongst the 4-5 plates (depending on how hungry you are you could have either 4 or 5 servings). 

Top the meatballs with the fresh Tzatziki sauce and sprinkle with feta cheese.