Before starting, wash and dry all produce. Dill Guide for Step 4 (dbl for 4 ppl): 1 tsp mild, 2 tsp dilly, 1 tbsp extra-dilly! 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. While broth comes to a boil, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges. Finely chop dill.

Add rice to the boiling broth. Reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 15-18 min.

While rice cooks, combine turkey, panko 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, 8-10 min.\*\* (TIP: Don't overcrowd the pan; cook the meatballs in two batches if needed, using 1 tbsp oil per batch!)

While meatballs cook, add yogurt, lemon zest, remaining garlic salt, 1 tsp lemon juice (dbl for 4 ppl) and 1 tsp dill to a small bowl. (NOTE: Reference dill guide.) Season with pepper, then stir to combine.

Whisk together 2 tsp 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 1 tbsp butter (dbl for 4 ppl). Divide rice and salad between plates. Top rice with meatballs, then spoon dilly yogurt over meatballs. Squeeze over a lemon wedge and sprinkle remaining dill over top, if desired.