In a large bowl, combine ground beef, minced garlic, minced onions, breadcrumbs, baking soda, chopped herbs, olive oil, salt, and pepper. Mix until well incorporated and refrigerate for at least 2 hours.

Preheat your oven to 425°F (220°C). Roll the meat mixture into balls approximately 1.5 inches in diameter.

For baking, place the meatballs on a lined baking sheet and cook for 30-40 minutes until golden brown. For pan-frying, heat olive oil in a skillet and cook until browned, about 10-15 minutes.

While the meatballs cook, whisk together Greek yogurt, tahini, lemon juice, garlic powder, salt, and water in a bowl until smooth.

In a food processor, combine roasted red pepper, parsley, cilantro, red wine vinegar, garlic, smoked paprika, cumin, fine sea salt, and red pepper flakes. Pulse until finely chopped, then mix in olive oil.

To assemble, thread one meatball on each skewer, drizzle with tahini yogurt sauce, and spoon chimichurri over the skewers.