1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry all produce. Dice sweet potato into ½-inch pieces. (TIP: Peel if desired.) Core, deseed, and dice bell pepper into 1-inch pieces. Halve, peel, and cut onion into ½-inch thick wedges. Toss sweet potato, bell pepper, and onion on a baking sheet with a drizzle of oil, 1 tsp harissa powder (2 tsp for 4), and a pinch of salt and pepper. TIP: If you prefer a milder flavour, use less harissa powder. Roast on top rack until veggies are tender, 22-25 minutes. (You’ll add more to the sheet after 10 minutes.)
   
   
2. While veggies roast, zest and quarter lemon. Peel and mince or grate garlic. Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. In a small bowl, combine sour cream, ¼ tsp harissa powder (½ tsp for 4 servings), a squeeze of lemon juice, salt, pepper, a pinch of lemon zest to taste, and garlic to taste (you’ll use the remaining garlic in step 4). (Be sure to measure the harissa powder.) Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.
   
   
3. Once veggies have roasted for 10 minutes, remove sheet from oven. Carefully stir veggies, and then push to one side of sheet. Toss zucchini on empty side with a drizzle of oil, salt, and pepper. (For four servings, add zucchini to a second baking sheet; leave veggies roasting and add zucchini to middle rack.) Return to top rack until all veggies are tender, 12-15 minutes more.
   
   
4. Meanwhile, in a large bowl, combine turkey, panko, Turkish Spice, remaining garlic, salt (we used ¾ tsp), and pepper. (For four servings, use 1½ tsp salt.) Form into six (12 for 4) 1½-inch meatballs. TIP: Wet hands or coat with oil first to prevent sticking.
   
   
5. Heat a drizzle of oil in a large, preferably non-stick, pan over medium-high heat. Add meatballs to pan and gently press down with a spatula to make ½-inch-thick patties. (For four servings, cook patties in batches if necessary.) Fry until browned and cooked through, 2-3 minutes per side.
   
   
6. Sprinkle roasted veggies with half the feta and half the remaining lemon zest; stir to combine. Divide between plates. Top with patties. Drizzle with as much smoky lemon crema as you like. Garnish with remaining feta and lemon zest. Serve with remaining lemon wedges on the side. Enjoy!
   
   

Recipe courtesy of Hellofresh www.hellofresh.co.uk