Preheat your oven to 375°F and line a large baking sheet with parchment paper. In a large bowl, combine the ground lamb, panko, parsley, garlic, oregano, cumin, cinnamon, salt, pepper, and egg.
Mix until fully combined. Roll the mixture into small meatballs (about 1 1/2 inches each) and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
Prepare the bowls:
While the meatballs are baking, prepare the bowl ingredients. Cook the quinoa according to package instructions, and divide it between 4 bowls.
Top each bowl with cherry tomatoes, cucumber, red onion, olives, and a sprinkle of feta cheese (if using).
Once the meatballs are done, place 4-5 meatballs in each bowl on top of the quinoa and veggies. Drizzle generously with SideDish Greek Vinaigrettefor that tangy, zesty flavor that ties everything together.
