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. While broth comes to a boil, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges.

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

While rice cooks, add turkey and breadcrumbs to a large bowl. Season with 1/2 tsp garlic salt (dbl for 4 ppl), then combine. 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 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 over a lemon wedge, if desired.