• Before starting, preheat the oven to 450°F.
  Wash and dry all produce.
• To a medium pot, add 3/4 cup (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Once boiling, add bulgur. Cover, remove from heat and let stand for 15-16 min, until bulgur is tender and liquid is absorbed.

• Roughly chop dill.
• Core, then cut peppers into 1/2-inch slices.
• Peel, halve, then cut onions into 1/2-inch slices.
• Peel, then mince or grate garlic.
• Zest, then juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.

• To a large bowl, add beef
• , half the dill, half the Zesty Garlic Blend and panko. Season with salt and pepper. Roll mixture into 8 (16) equal-sized meatballs. (TIP: Use wet hands to make it easier to roll meatballs.)
• Arrange meatballs on a parchment-lined baking sheet. Roast in the bottom of the oven for 10-12 min, until golden and cooked through.**

• Meanwhile, heat a medium non-stick pan over medium. 
  When hot, add almonds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) 
• Transfer to a plate.
• Wipe pan clean.

• Heat the same large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) olive oil, peppers, onions, half the garlic and remaining Zesty Garlic Blend. Cook for 3-4 min, stirring often, until tender. Season with salt and pepper.
• To a small bowl, add yogurt, remaining garlic, half lemon zest, lemon juice, 1 tbsp (2 tbsp) water and remaining dill. Stir to combine. Season with salt and pepper.

• Add remaining lemon zest and half the almonds to bulgur, then fluff with a fork.
• Divide bulgur between plates and top with veggies.
• Divide meatballs between plates.
• Spoon dilly yogurt sauce over meatballs and sprinkle with remaining almonds.
• Squeeze a lemon wedge over top.

If you've opted to get beef, prep and cook in the same way the recipe instructs you to prep and cook turkey.**