• Before starting, preheat the broiler to high. Wash and dry all produce.
• To a small bowl, add apricot spread and 3 tbsp (6 tbsp) BBQ sauce, then stir to combine. Set aside.
• Peel, then coarsely grate carrot.
• To a large bowl, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then whisk to combine. Add carrots, then toss to coat.

• To a medium bowl, add turkey, half the panko (use all for 4 servings), remaining BBQ sauce, half the garlic puree and 1/4 tsp (1/2 tsp) salt. (TIP: If you prefer more tender meatballs, add an egg to mixture.) 
• Season with pepper, then combine.
• Roll mixture into 8 (16) equal-sized meatballs.

• Heat a large non-stick pan over medium.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then meatballs.
• Cook for 11-13 min, turning occasionally, until browned on all sides and cooked through.** (TIP: Reduce heat to medium-low if browning too quickly.) 
• Remove pan from heat. Carefully drain and discard fat.
• Add apricot-BBQ sauce mixture, then toss to coat meatballs.
• Cover to keep warm.

• Meanwhile, halve buns. Arrange on a baking sheet, cut-side up.
• To a small pot, add 2 tbsp (4 tbsp) butter. Melt over medium heat for 1-2 min.
• Add remaining garlic puree. Cook for 30 sec, stirring often, until fragrant.
• Brush garlic butter onto halved buns. Sprinkle cheese over top halves.
• Broil in the middle of the oven for 1-3 min, until cheese melts. (TIP: Keep an eye on buns so they don't burn.)

• To the bowl with carrots, add spring mix, then toss to combine.

• Stack meatballs and sauce from the pan on bottom buns. Close with top buns. Cut sandwiches in half.
• Divide sandwiches and salad between plates. Sprinkle salad topping mix over salad.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**