Grate the Persian cucumbers and squeeze out excess liquid. Combine grated cucumbers with Greek yogurt, minced garlic, fresh dill, lemon juice, and olive oil in a bowl. Season with salt and pepper and refrigerate.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, mix together ground turkey, panko breadcrumbs, minced red onion, crumbled feta, minced garlic, beaten egg, dried oregano, dried dill, and seasonings. Mix gently until just combined.

Shape the mixture into 1-inch balls and place on the prepared baking sheet, ensuring space between each for even cooking.

Bake the meatballs in the oven for 15-20 minutes, or until browned and cooked through. Check at around 13 minutes for doneness.

Let the meatballs rest for a couple of minutes and serve with tzatziki and lemon wedges.