Preheat the pellet grill to 225°F (107°C).

Grate 1 medium red onion and zest 1 lemon. Mince 4 garlic cloves.

Combine ground beef, ground pork, grated red onion, 4 minced garlic cloves, 2 tablespoons mint, 2 tablespoons dill, lemon zest, 2 teaspoons oregano, panko breadcrumbs, egg, 1 teaspoon sea salt, and black pepper.

Mix the meatball mixture until evenly combined. Shape it into approximately 24 mini meatballs.

Place the mini meatballs on the pellet grill. Smoke them at 225°F (107°C) for 20 minutes.

Raise the pellet grill to 350°F (177°C). Cook the meatballs for about 15 minutes until charred and cooked through.

Whisk 6 tablespoons olive oil, red wine vinegar, 1 tablespoon lemon juice, 1 minced garlic clove, and 1 teaspoon oregano. Season the dressing with 1/2 teaspoon sea salt.

Slice 4 Lebanese cucumbers and halve the cherry tomatoes. Thinly slice 1/2 red onion and chop the green bell pepper.

Add cucumbers, tomatoes, red onion, bell pepper, and kalamata olives to the dressing. Toss the salad until coated.

Drain 1/2 cup grated cucumber to remove excess moisture. Combine it with Greek yogurt, 1 tablespoon lemon juice, 2 teaspoons olive oil, 1 minced garlic clove, 1 tablespoon dill, 1 tablespoon mint, and 1/2 teaspoon sea salt.

Stir the tzatziki until smooth. Taste and adjust the sea salt if needed.

Brush the bread with the remaining olive oil and toast it on the grill. Turn the slices once until crisp and lightly charred.

Spread tzatziki over each toasted bread slice and top with Greek salad and mini meatballs. Finish with feta cheese, remaining mint, remaining dill, and lemon wedges.