Combine ground meat, breadcrumbs, beaten egg, minced garlic, parsley, mint, oregano, salt, pepper, and cinnamon in a large bowl. Mix gently with your hands until just combined—overmixing leads to tough meatballs. Let the mixture rest for 5 minutes to allow the breadcrumbs to absorb moisture.

Roll the mixture into 20-24 golf ball-sized portions using damp hands to prevent sticking. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in batches to avoid overcrowding. Cook for 2-3 minutes per side until golden brown all over, about 12-15 minutes total. The meatballs should feel firm when gently pressed and register 165°F internally.

While meatballs cook, bring 2 cups of salted water to a boil in a medium saucepan. Add pearl couscous and cook for 8-10 minutes until tender but still slightly firm to the bite. Drain well and toss with a drizzle of olive oil to prevent clumping.

Divide warm couscous among four bowls, creating a generous base. Arrange 5-6 meatballs over each portion, then scatter diced cucumbers, halved cherry tomatoes, and sliced red onion around the bowl. Sprinkle kalamata olives and crumbled feta cheese on top, then finish with fresh dill. Drizzle everything with olive oil and serve immediately while the meatballs are still warm.