Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch wedges.Add potatoes, half the Lemon-Pepper Seasoning, half the garlic powder and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.\*\*

Meanwhile, add mayo, 1 tbsp (2 tbsp) feta and 1/4 tsp (1/2 tsp) garlic powder to a small bowl. Season with pepper, to taste, then stir to combine.

Add beef and pork mix, breadcrumbs, broth concentrate, remaining Lemon-Pepper Seasoning, remaining garlic powder and 1/4 tsp (1/2 tsp) salt to a large bowl, then combine. Add remaining feta, then gently mix.

Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to another parchment-lined baking sheet. Roast in the top of the oven until cooked through, 12-14 min.\*\*

Meanwhile, cut tomato into 1/2-inch pieces.Cut cucumber into 1/4-inch rounds. When meatballs and potatoes are done, add spring mix, tomatoes and cucumbers to another large bowl. Drizzle Italian dressing over top, then toss to combine.

Divide potatoes, meatballs and salad between plates. Serve garlic-feta sauce alongside for dipping.