Before starting, preheat the oven to 450°F. Wash and dry all produce. Combine sweet potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. While water comes to a boil, thinly slice chives. Stir together broth concentrate, 3 tbsp BBQ sauce and 2 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.

Combine beef, panko, BBQ Seasoning, half the chives and remaining BBQ sauce in a large bowl. Season with pepper. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll beef mixture into 8 equal-sized meatballs (16 for 4 ppl). Transfer meatballs to a foil-lined baking sheet. Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**

While meatballs bake, cut broccoli into bite-sized pieces. Peel, halve, then cut half the onion into 1/2-inch slices (whole onion for 4 ppl). Heat a large non-stick pan over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then onions and garlic puree. Cook, stirring occasionally, until softened, 2-3 min. Add broccoli and 2 tbsp water (dbl for 4 ppl). Stir to combine. Cook covered, stirring occasionally, until tender, 5-6 min. Season with salt and pepper.

When sweet potatoes are done, drain and return them to the same pot, off heat. Roughly mash 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into sweet potatoes. Season with salt and pepper.

When meatballs are done, drizzle with BBQ sauce mixture from the small bowl, then toss to coat.

Divide garlicky broccoli and mashed sweet potatoes between plates. Top potatoes with BBQ meatballs, then spoon over any remaining sauce from the baking sheet. Sprinkle remaining chives over top.