• Before starting, preheat the oven to 450˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes, 1 tsp (2 tsp) Zesty Garlic Blend and 1 tbsp (1 1/2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 20-22 min, flipping halfway through, until potatoes are tender and golden.

• Meanwhile, cut celery into 1/4-inch half-moons.
• Zest, then juice lemon.
• Finely chop half the dill (use all for 4 servings).
• Cut tomato into 1/2-inch pieces.

• Line another baking sheet with parchment paper.
• To a medium bowl, add beef, breadcrumbs, stock powder, half the lemon zest and remaining Zesty Garlic Blend. Season with pepper, then combine.
• Roll mixture into 8 (16) equal-sized meatballs, then arrange on the prepared baking sheet. 
• Roast in the top of the oven for 12-14 min, flipping halfway through, until cooked through.**

• Meanwhile, to a large bowl, add 1 tbsp (2 tbsp) sour cream, 2 tsp (4 tsp) oil, 1 tsp (2 tsp) lemon juice, 1 tbsp (1 1/2 tbsp) dill, 1/2 tbsp (1 tbsp) mayo and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper, then whisk to combine. Set aside (NOTE: This is your dill dressing.)
• To a small bowl, add remaining mayo, remaining sour cream, remaining lemon zest, 1/4 tsp (1/2 tsp) lemon juice and a pinch of sugar. Season with salt and pepper, then stir to combine. (NOTE: This is your lemon-garlic sauce.)

• When potatoes and meatballs are almost done, add spinach, celery and tomatoes to the bowl with dill dressing. Toss to combine.

• Divide wedges, meatballs and salad between plates.
• Dollop lemon-garlic sauce over meatballs.
• Sprinkle any remaining dill over top.

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