Heat olive oil in a medium sized pot. Sauté onions until soft. Add carrots and potatoes and sauté 3-4 minutes more.

Add peas and heat and mix until all peas are covered in the olive oil.

Add the tomatoes and dill. Season with salt and pepper. Add enough hot water so that the peas are covered just a bit (about ¼ - 1/2 cup).

Mix well and bring to a boil. Then lower heat and simmer for 30 minutes, until peas are soft and water evaporates. Set aside.

Preheat the oven to 375°F (190°C).

Greek Meatballs: In a bowl, combine ground beef, ground lamb, breadcrumbs, red onion, minced garlic, beaten egg, oregano, cumin, salt, and black pepper.

Shape the mixture into meatballs, about 1 inch in diameter.

Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides.

Transfer the meatballs to a baking sheet and finish cooking in the preheated oven for about 10-12 minutes or until cooked through.

Arrange tomato and avocado slices. Drizzle with olive oil, sprinkle with garlic and dried oregano, and add a pinch of salt.

Mix the almond milk, cinnamon, and honey until combined.

Serve the meatballs with ketchup, tomato and avocado, feta cheese, Greek olives, arakas latheros, and almond milk.