In a large bowl, combine the ground meat, chopped onion, minced garlic, egg, breadcrumbs, spices, chopped parsley, salt, and pepper. Mix everything together until well combined.

Take small portions of this mixture and shape them into meatballs, about the size of a golf ball.

Heat some olive oil in a large frying pan over medium heat.

Add the meatballs to the pan in a single layer and fry them for 10-12 minutes, turning them regularly until browned and cooked through.

While the meatballs are cooking, bring a pot of chicken or vegetable broth to a boil.

Add the orzo pasta and cook until all the liquid is absorbed and the orzo is tender, about 8-10 minutes.

Once the orzo is cooked, stir in olive oil, lemon zest, lemon juice, salt, pepper, and chopped parsley.

In a blender, combine the feta cheese, Greek yogurt, lemon juice, olive oil, and a pinch of pepper.

Blend until you achieve a smooth cream, adding water or olive oil if it's too thick.

Place a generous portion of lemon orzo on each plate, top with meatballs, and finish with a spoonful of feta cream.

Sprinkle fresh parsley on top for extra color and flavor.