To make the meatballs: Take one large potato and wash it.
Do not yet peel it.
Put the potato into a saucepan of water, bring to a boil, reduce heat and simmer 20 minutes.
Remove the potato from the hot water and let cool.
In a large mixing bowl put the meat.
Add the onion, salt, garlic, oregano, mint, black pepper and cinnamon.
Next, peel the potato and grate it.
Add the grated potato to the meat and spices and mix everything together.
Chill in the fridge for about one hour until the meat has gotten cold.
Make small meatballs and fry in a nonstick frying pan, on medium heat, in a little olive oil, until well browned.
Cook in batches, remove the meatballs and drain on paper towels. Note: I have also used frozen (and thawed) shredded hash browns in here rather than cooking a whole potato. This will speed up the recipe a little bit.
Greek Yogurt Salad: Mix together the yogurt and water and stir until blended.
If you want the yogurt thick, add less water, if you want it more thin, add more water. I often like to add several Tablespoons of olive oil here, but that is optional.