Before starting, wash and dry all produce. Add 1 1/4 cups water, 1/4 tsp garlic salt (dbl both for 4 ppl) and broth concentrate to a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges.

Add rice to the boiling broth. Reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, combine turkey, breadcrumbs and 1/2 tsp garlic salt (dbl for 4 ppl) in a large bowl. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil, then meatballs. Cook, turning meatballs often, until browned all over and cooked through, 9-12 min.** (NOTE: Don't overcrowd the pan; cook meatballs in 2 batches if needed, using 1 tbsp oil per batch.)

Whisk together remaining garlic salt, 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) in another large bowl. Add tomatoes and spring mix. Season with salt and pepper, then toss to combine.

Fluff rice with a fork, then stir in lemon zest and 1 tbsp butter (dbl for 4 ppl). Divide rice, meatballs and salad between plates. Serve tzatziki alongside. Squeeze a lemon wedge over top, if desired.