In a large bowl, combine ground turkey, panko breadcrumbs, grated onion, minced garlic, egg, lemon zest, dried oregano, ground cumin, ground cinnamon, salt, and pepper. Mix gently with your hands until just combined, then shape into tablespoon-sized meatballs.

Heat a large skillet over medium heat and add olive oil. Once hot, add the meatballs to the skillet and cook for 8-10 minutes, turning occasionally until browned on all sides and cooked through. Transfer cooked meatballs to a warm plate.

In the same skillet, add another splash of olive oil, followed by minced garlic and uncooked orzo. Toast the orzo for about 1 minute, stirring constantly until lightly golden. Then, pour in the chicken broth, along with roasted red peppers and lemon juice. Bring to a boil.

Once boiling, reduce heat to medium-low and cover the skillet. Cook orzo for about 7-8 minutes, stirring occasionally. If necessary, add more broth or water to reach desired consistency.

Once orzo is cooked, remove from heat and stir in Kalamata olives, fresh dill, and flat-leaf parsley. Nestle meatballs on top of the orzo and garnish with crumbled feta before serving.