In a large mixing bowl, combine ground beef, minced garlic, finely chopped onions, breadcrumbs, baking soda, fresh herbs, olive oil, salt, and pepper. Mix until just combined, ensuring not to overwork the meat. Cover and refrigerate for at least 2 hours.

Preheat your oven to 425°F (220°C). Shape the meat mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper. Bake for 30-40 minutes, or until golden brown and cooked through.

For the potatoes, cut them into wedges and toss them in a bowl with olive oil, cumin, paprika, dried oregano, salt, and pepper. Spread on a separate baking sheet and roast for 40-60 minutes, turning halfway.

In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and chopped dill or mint. Season with salt to taste. Chill in the refrigerator until ready to serve.

To assemble, start with lettuce in a bowl, layer with roasted potatoes, then meatballs, topped with tzatziki sauce and additional salad components.