Mince dill, leaves and stems. Halve and peel onion. Slice halves into thin strips. Combine sour cream, dill, and a pinch of salt and pepper in a mixing bowl. Set aside. In another mixing bowl, combine ground turkey, panko, and a pinch of pepper. Form into eight equally-sized meatballs.

Once water is boiling, add pasta and cook until al dente, 12-13 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, cook meatballs.

Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add meatballs to hot pan and sear until browned on two "sides", 2-3 minutes per side. Remove from burner. Transfer meatballs to prepared baking sheet. Reserve pan; no need to wipe clean. Roast in hot oven until meatballs reach a minimum internal temperature of 165 degrees, 10-12 minutes. While meatballs roast, start sauce.

[PIC/AFTERPARTY: meatballs on a baking sheet]

Return pan used to cook meatballs to medium heat and add 2 tsp. olive oil. Add onion and garlic salt to hot pan and stir occasionally until tender and lightly browned, 6-8 minutes. Add tomato sauce and half the pasta cooking water (reserve remaining for adjusting sauce later). Bring to simmer.

Once simmering, add meatballs, pasta, and butter. Stir until butter is melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner. Plate dish as pictured on front of card, topping pasta with dill crema and feta. Bon appétit!