Combine turkey, oregano, cardamom, cumin, salt, dill, paprika, onion, parsley, and egg in a bowl. Take pita bread out of milk and gently squeeze a bit of the excess milk from it. Place in the bowl. 

Stir ingredients together until it forms a cohesive mixture, but don't over mix as it can make the meatballs tough. 

Use a cookie scoop to portion the meatballs and roll each meatball into an even ball. 

Heat olive oil in a large 12-inch nonstick skillet over medium heat until it shimmers and is hot. Add the meatballs in a single layer and brown on each side. There's no need to cook them through here as they will finish cooing in the rice.

Gently scoop the meatballs out of the skillet and onto a paper towel-lined plate to drain and return the skillet to medium heat (wiping out any excess grease – leaving just a tiny bit for the rice).

Add the rice to the skillet and cook for 2-3 minutes, stirring constantly, until the edges of the rice start to lightly brown. Add the garlic and salt and cook for another minute. Stir in the broth and lemon juice and bring the mixture to a simmer.

Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.

Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with feta cheese, chopped tomato and additional fresh parsley, if desired. Serve immediately.