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

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

Add the diced tomatoes and dill. Season with salt and pepper. Add just enough hot water to slightly cover the peas (about ¼–½ cup for 2 servings).

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

Preheat the oven to 375°F (190°C).

Greek Meatballs: In a bowl, combine the ground beef, ground lamb, breadcrumbs, red onion, garlic, beaten egg, oregano, cumin, salt, and 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 (cook to an internal temperature of 160°F (71°C)).

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

Arrange the 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.