The Oven Method:

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
2. Mix all the meatball ingredients, adding salt and black pepper. Form into 2 tablespoon-sized balls (16 meatballs).
3. Bake for 14-16 minutes until fully cooked.

The Sous Vide Method:

1. Prepare the meatballs: Mix all the meatball ingredients, adding salt and black pepper. Form into 2 tablespoon-sized balls (16 meatballs) and place on a large plate or a baking sheet with parchment paper.
2. Freeze the meatballs in a single layer for an hour before vacuum-sealing them to keep their shape.
3. Set up the sous vide: When ready to cook, preheat water to 150°F (65°C). 
4. Vacuum-seal the meatballs: Place the frozen meatballs in a single layer in a vacuum-sealer bag, keeping them at least 1 inch apart from each other. Vacuum seal the bag.
5. Sous vide the meatballs: When the water is ready, submerge the meatballs in the sous vide water bath and set the timer for 2 hours.
6. Finishing: Once the timer goes off, remove the meatballs from the water bath, cut the bag open, and transfer the meatballs to a plate. Pat them dry with paper towels. Set a large skillet over medium-high heat. Add some olive oil. Sear the meatballs on all sides until browned, about 1 minute per side. 

For the Bowls:

1. Cook couscous: Follow a 1:1 liquid to couscous Ratio. Bring water or broth to a boil. Stir your couscous in the boiling liquid and remove from the heat immediately. Quickly cover the saucepan with a lid and let the couscous sit for about 10 minutes, undisturbed, until it has fully absorbed the liquid. Drain and toss with olive oil.
2. Prepare vegetables: In a bowl, combine cherry tomatoes, cucumber, and red onion. Season with salt and pepper.
3. Assemble the bowls with couscous, salad, meatballs, and tzatziki. Garnish with mint.