Before starting, preheat the oven to 450˚F. Wash and dry all produce. Dill Guide for Step 3 (dbl for 4 ppl): 1/2 tsp mild, 1 tsp dilly, 2 tsp extra-dilly! Cut potatoes into 1/2-inch pieces. Add potatoes, half the garlic powder and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 25-28 min.

Meanwhile, reserve 1 tbsp feta (dbl for 4 ppl) in a small bowl. Finely chop 4 tsp dill (dbl for 4 ppl).Add beef and pork mix, panko, remaining garlic powder, 2 tsp dill and 1/4 tsp salt (dbl both for 4 ppl) to a large bowl. Season with pepper, then combine. Add remaining feta, then gently combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to another parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**

Meanwhile, juice half the lemon (whole lemon for 4 ppl). Cut tomato into 1/2-inch pieces. Finely chop one-quarter of the cucumber. Cut remaining cucumber into 1/4-inch rounds. Combine tzatziki, chopped cucumbers, 1/2 tbsp water (dbl for 4 ppl) and 1/2 tsp dill in another small bowl. (NOTE: Reference dill guide.) Season with salt, to taste.

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

Add tomatoes, cucumber rounds and spring mix to the large bowl with vinaigrette, then toss to combine.

Divide potatoes, meatballs and salad between plates. Sprinkle reserved feta over salad. Serve tzatziki alongside for dipping.