In a large mixing bowl, combine ground beef, minced garlic, oregano, salt, and pepper. Mix well until fully combined.

Using a tablespoon or a cookie scoop, form the meat mixture into small balls and set them aside on a plate.

Preheat the oven to 350℉ (180℃).

In a large skillet, heat up olive oil over medium-high heat. Add the meatballs to the skillet and cook for about 4-5 minutes, or until they are browned on all sides.

Transfer the meatballs to a baking dish and pour a generous amount of freshly squeezed lemon juice all over them. Sprinkle with more oregano and bake for 60-70 minutes, or until fully cooked and golden brown.

While the meatballs are baking, prepare the dumpling dough. In a large mixing bowl, combine flour, water, and salt. Mix until a smooth dough forms.

On a floured surface, roll out the dough into a thin sheet. Cut the sheet into small circles using a cookie cutter or the rim of a glass.

Place one meatball in the center of each circle and fold the edges of the dough over the meatball, sealing it completely. Repeat until all meatballs are wrapped in dumpling dough.

Bring a large pot of salted water to a boil. Add the dumplings to the boiling water and cook for about 5-6 minutes, or until they float to the surface and are fully cooked.