In a large mixing bowl, combine the ground turkey, half of the minced onion, half of the garlic, fresh herbs, salt, pepper, and spices.
Mix the ingredients gently by hand, being careful not to overwork the meat.
Form the mixture into uniform, bite-sized meatballs roughly the size of a golf ball.
Heat the olive oil in a large skillet over medium-high heat.
Sear the meatballs in the skillet, turning occasionally, until golden brown on all sides and cooked through.
Prepare the base by portioning the cooked basmati rice or orzo into four bowls.
Top bowls with the prepared meatballs and distribute the fresh cucumbers, tomatoes, and olives.
Sprinkle with crumbled feta cheese and serve warm.