Prepare the Meatballs: In a large bowl, combine the breadcrumbs and milk. Let it sit for a few minutes until the breadcrumbs are softened. Add the ground meat, egg, parsley, dill, garlic, salt, and pepper to the bowl. Mix well until all ingredients are thoroughly combined. Shape the mixture into small meatballs, about the size of a golf ball.

Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs to the skillet, cooking in batches if necessary to avoid overcrowding. Cook each side for about 4-5 minutes until browned and cooked through. Transfer to a plate lined with paper towels to drain excess oil.

Prepare the Creamy Sauce: In a medium bowl, combine the Greek yogurt, mayonnaise, lemon juice, salt, and pepper. Stir in fresh parsley and dill, mixing until the sauce is smooth and well blended.

Serve: Arrange the meatballs in a serving dish and spoon the creamy sauce over the top. Garnish with additional parsley and dill if desired.