Make the meatballs:
In a large bowl, soak the breadcrumbs in the lemon juice until plumped and the liquid is absorbed, about 5 minutes. Add the ground chicken or turkey, salt, paprika, cumin, pepper flakes, parsley, and half of the sautéed onions, along with the oil in the pan. Mix gently but thoroughly. Shape into 1-1/2-inch meatballs; you should end up with 20. In a large skillet, heat the olive oil and butter over medium-high heat. When the butter has melted, add the meatballs (take care not to crowd the pan) and cook, turning gently, until browned on 2 or 3 sides and cooked through, about 5 minutes total. Transfer to warm serving plates.
Make the topping:
In a small skillet over medium heat, melt the butter. Add the remaining sautéed onions, the paprika, and the cumin; cook over medium heat until warmed through. Stir in the olives and lemon juice; cook, stirring, until just heated through. Spoon the topping over the meatballs.
nutrition information (per serving):
Photo: Amy Albert