Preheat oven to 400 degrees F. Place potatoes in a roasting pan with all of the other potato ingredients. Toss until fully combined.

Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.

Transfer potatoes to a separate tray. Spooning some of the juices/oil over the potatoes. Add potatoes back to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.

In a large bowl add ground lamb, red onion, and seasonings. Mix with your hands until fully incorporated. Form into 1 inch balls.

Heat a cast iron skillet with 1 tbsp of olive oil to a medium high heat. Once hot, add the meatballs to the pan.

Cook for about 5-7 minutes and then use tongs to flip the meatballs. Cook for another 5-7 minutes or until the meatballs are browned/crispy on all sides. If needed, cover for a minute or two to make sure they are cooked all the way through. Remove from skillet.

In a large bowl add cucumber, tomatoes, red onion, feta, fresh parsley, and dressing. Toss until fully combined.

To serve the greek lamb meatballs bowls, first add potatoes to a bowl, followed by the greek salad and the meatballs. Garnish with fresh parsley and enjoy!