In a large bowl, combine ground meat, feta cheese, breadcrumbs, parsley, garlic powder, onion powder, salt, and pepper. Mix until fully combined. If the mixture is too wet, add more breadcrumbs.

1. Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter, yielding around 12-14 meatballs.
2. Heat olive oil in a skillet over medium heat. Cook the meatballs in batches, about 4-5 minutes per side, until golden brown and cooked through. Alternatively, bake at 375°F (190°C) for 15-20 minutes.
3. While the meatballs cook, slice the cucumber into thin, wide rounds. Lay flat on a cutting board and trim to fit around the meatballs.
4. Once the meatballs are cooked, let them cool for a few minutes. Wrap each meatball in a cucumber slice, securing it with a toothpick if needed.
5. Arrange the meatballs on a platter, drizzle with lemon juice if desired, and garnish with fresh herbs or a sprinkle of feta. Serve immediately or refrigerate for up to 2 hours before serving.