Add 1 tbsp olive oil to a large skillet on the stove over medium high heat.
Add the onion, saute 4-5 minutes.
Add the garlic, saute for an additional minute, then remove from the heat.
In a large bowl, combine the ground beef, ground pork, diced tomato, cinnamon, allspice, cayenne pepper and ground cloves.
Add the parmesan cheese, feta cheese, breadcrumbs, egg and cooked onions and garlic.
Use your hands to mix all of the ingredients together until well combined.
Form the mixture into approximately 28 golf ball sized meatballs.
In the same skillet you cooked the onions and garlic, add the additional 1 tbsp olive oil and place on the stove over medium high heat.
Add the meatballs to the skillet and sear on all sides for 3-4 minutes.
Cover the skillet, reduce the heat to medium-low and continue cooking for an additional 20 minutes. (You can also bake the meatballs in the oven or grill them, see notes below for further instructions.)
Prepare the Tzatziki sauce by combining all of the ingredients for the sauce in a medium mixing bowl.
Refrigerate the sauce until ready to use.
Baked Method: preheat the oven to 400°F. Form the meatballs, then place them in an even layer on a foil-lined baking sheet and into the oven for 20 minutes.
Grilled Method: preheat a grill over medium heat. Place a large piece of nonstick foil on the grill. Form the meatballs, then place them on the foil on the grill. Grill for 20 minutes, flipping halfway through.
Low Carb: to reduce the carbs per meatball, use pork panko instead of breadcrumbs. This will reduce each meatball from 3 carbs to 1 carb.
Gluten Free: to make the recipe gluten free, use gluten free breadcrumbs.