• Core, then cut pepper into 1/2-inch peices.
• Cut cucumber into 1/4-inch rounds.
• Zest, then juice half the lemon. Cut remaining lemon into wedges.

• Line a baking sheet with parchment paper.
• Add plant-based ground protein, breadcrumbs, Dill-Garlic Spice Blend, Zesty Garlic Blend and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.
• With wet hands, roll mixture into 10 equal-sized meatballs (20 meatballs for 4 ppl).
• Arrange on the prepared baking sheet.
• Roast in the middle of the oven until golden-brown and cooked through, 10-12 min.**

• Meanwhile, add yogurt sauce and 1/2 tsp (1 tsp) lemon zest to a small bowl. (NOTE: Reference zest guide.)
• Season with salt and pepper, then stir to combine.

• Add 1/2 tbsp (1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil to another large bowl. Season with salt and pepper, then whisk to combine.
• Add peppers, cucumbers, croutons and spring mix, then toss to combine.

• Divide meatballs and salad between plates.
• Sprinkle feta over salad.
• Serve yogurt sauce alongside.
• Squeeze a lemon wedge over top, if desired.

If you've opted to get plant-based ground protein, prepare and cook it the same way the recipe instructs you to prepare and cook the turkey.