Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 1 1/4 cups water (dbl for 4 ppl), broth concentrate and garlic salt to a medium pot. Cover and bring to a boil over high heat. Meanwhile, halve tomatoes. Zest, then juice half the lemon. Cut remaining lemon into wedges.

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

Meanwhile, line a baking sheet with parchment paper. Add turkey, breadcrumbs, Dill-Garlic Spice Blend and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. With wet hands, roll mixture into 12 equal-sized meatballs (24 for 4 ppl). Arrange meatballs on the prepared baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

Meanwhile, add tzatziki and half the lemon zest to a small bowl. Season with salt and pepper, then stir to combine.

Add 1/2 tbsp lemon juice, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to another large bowl. Season with salt and pepper, then whisk to combine. Add tomatoes and spring mix, then toss to combine.

Fluff rice with a fork, then stir in remaining lemon zest and 1 tbsp butter (dbl for 4 ppl). Divide rice, meatballs and salad between plates. Serve tzatziki alongside. Squeeze a lemon wedge over top, if desired.