Before starting, preheat the oven to 450˚F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, seasoned salt and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with 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 half the feta in a small bowl. Combine beef and pork mix, panko, Dill-Garlic Spice Blend and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Add remaining feta. Season with pepper, then gently mix to combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a parchment-lined baking sheet. Bake in the top of the oven until cooked through, 10-12 min.**

Meanwhile, meatballs cook, juice half the lemon (whole lemon for 4 ppl). Cut tomato into 1/2-inch pieces.

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 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.