Preheat your oven to 425°F and position one oven rack in the center.

Toast the bread in the oven until golden brown. Soak it in water until soft, then wring it dry.

Combine ingredients in a large mixing bowl: bread, ground meat, diced onion, minced garlic, chopped parsley, and egg. Season with cumin, coriander, Urfa Biber, Aleppo pepper, kosher salt, and black pepper.

Form the mixture into meatballs, about 2 tablespoons each, and arrange them on a lined large rimmed baking sheet.

Bake the meatballs for 15 to 20 minutes until cooked through and no longer pink in the middle.

Whisk together cornstarch and water in a medium bowl until dissolved. Then add an egg and Greek yogurt, seasoning with kosher salt and black pepper.

Heat broth in a small saucepan until it reaches a boil. Lower the heat to a simmer, slowly pouring in the yogurt mixture while whisking continuously until the sauce thickens.

Warm 1/4 cup extra virgin olive oil in a small skillet over medium heat. Stir in the Aleppo pepper flakes until the oil turns amber.

Assemble the dish: place baked meatballs in a shallow bowl, pour the yogurt sauce over, garnish with pickled red onions if desired, and drizzle with the spicy olive oil.