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Roll the turkey meatballs into 1 inch sized balls.
Sear the meatballs on medium heat for 2-3 mins on each side.
Bake the meatballs at 400 for 8-10 mins (until internal temp reaches 165).
Make the Greek salad by combining the cucumber, cherry tomatoes, red onion, artichoke hearts, roasted red pepper, and olives. Dress with red wine vinegar, olive oil, dill, basil, oregano, salt and pepper.
Make the tzatziki by mixing the Greek yogurt, grated cucumber, dill, lemon juice, red wine vinegar, and grated garlic. Season with salt and pepper.
Slice the russet potato into wedges, soak in ice water for 30 mins, pat dry, season with garlic salt, paprika, and pepper, drizzle with avocado oil, and bake at 420 for 30 mins.
Assemble the plate with 1 serving of tzatziki, turkey meatballs, Greek salad, and potato wedges. Garnish with dill.