Combine lamb mince, breadcrumbs, lemon rind, garlic, beaten egg and 1 tablespoon oregano in a bowl. Shape mixture into eight meatballs.
Heat half the oil in a large frying pan over medium heat. Cook meatballs for 5 minutes on each side or until cooked through.
Meanwhile, combine tomato, cucumber, red onion, olives, fetta and remaining oregano in a large bowl. Whisk lemon juice and remaining oil in a small bowl; pour dressing to salad and toss gently to combine.
Place meatballs on serving plates. Dollop with yoghurt and serve with salad.