Mix the panko and milk/cream in a medium bowl. Allow the breadcrumbs to soak up the liquid. Add the ground wild turkey, mayonnaise, black pepper, green onion or chives, and the garlic and mix lightly.
Wet your hands and shape the mixture into ping pong-sized meatballs, setting them aside on a plate while you make them. Put the meatballs in the fridge for 15 minutes to set.
Heat the lard or oil in a skillet over medium heat. Season the meatballs with salt, then add them to the skillet and cook, flipping regularly, for about 10-15 minutes or until browned and cooked through the center. Set aside.
Add the dry orzo to a dry pot or skillet over medium heat and toast, stirring very regularly, until lightly browned, about 5 minutes.
Bring a pot of water to a boil, add a big pinch of salt, then add the toasted orzo. Cook for 6-8 minutes until tender. Drain, then set back over the warm burner and add the spinach, mixing it in over the residual heat so that it wilts.
Transfer to a large bowl. Add the chickpeas, garlic, cherry tomatoes, feta cheese, and the zest and juice of one lemon.
Toss and add salt and pepper to taste. Toss the cooked meatballs in and serve warm. Enjoy!
