In a medium bowl, combine the ground lamb, Greek yogurt, garlic, kosher salt, black pepper, onion powder, ground cumin, and cilantro.

Using a 1.5-tablespoon scoop, measure out even portions of the mixture onto a plate. Shape each portion into a round meatball.

Heat the olive oil in a large skillet over medium-high heat until it shimmers.

Add the meatballs in a single layer and cook them, turning frequently, until golden brown, for about 5 minutes.

Add 1/4 cup of water to the skillet, cover, and cook the meatballs until cooked through, about 2-3 more minutes.

Using a slotted spoon, remove the meatballs from the skillet to a serving plate. Serve immediately.