Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.

In a large bowl, combine ground turkey, crumbled feta, chopped pepperoncini, egg, almond flour, parsley, oregano, salt, and pepper. Mix gently until just combined.

Using wet hands, form the mixture into 16 meatballs, approximately 40g each, and place on the prepared baking sheet.

Drizzle meatballs with 1 tablespoon olive oil and bake for 22-25 minutes until golden brown and internal temperature reaches 74°C (165°F).

While meatballs bake, rinse rice under cold water until water runs clear.

Heat remaining 1 tablespoon olive oil and butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add rice to the pan and stir to coat in the garlic butter. Toast for 2 minutes.

Pour in chicken stock, bring to a boil, then reduce heat to low. Cover and simmer for 18 minutes until rice is tender and liquid is absorbed.

Remove rice from heat, fluff with a fork, and stir in za'atar seasoning and lemon juice.

Divide garlic-za'atar rice among four plates, top with four meatballs each, and garnish with fresh mint leaves. Serve with lemon wedges.