Heat a skillet over medium heat and add 2 tablespoons olive oil.
Place beef, egg, breadcrumbs, thyme, rosemary, garlic powder and salt in a large bowl. Use your hands to mix together so that everything is combined.
Use a tablespoon scoop to form meatballs in your palms. Place meatballs in a heated skillet.
Use tongs to turn meatballs until all sides have browned. Add balsamic vinegar and turn heat down.
Let meatballs cook in the balsamic vinegar for 6-9 minutes, rotating meatballs every few minutes.
Remove from heat and serve as an appetizer or for dinner.
Grate the cucumber and drain through a fine mesh sieve.
Combine the yogurt, garlic, oil, vinegar and salt in a large bowl.
Transfer the grated cucumbers and fresh dill to the yogurt mixture and combine. Serve chilled with pita bread or baguette.