Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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. Meanwhile, finely chop chives. Peel, then mince or grate garlic.

Line a baking sheet with parchment paper.Add beef, panko, BBQ Seasoning, half the garlic, half the chives and remaining BBQ sauce to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine. Roll beef mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).Arrange meatballs on the prepared baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, cut broccoli into bite-sized pieces.Heat a large non-stick pan over medium heat. When hot, add broccoli and 2 tbsp (4 tbsp) water. Cover and cook, stirring occasionally, until tender, 5-6 min. Add 1 tbsp (2 tbsp) oil and remaining garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper, to taste.

When potatoes are fork-tender, drain and return them to the same pot, off heat.Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until slightly mashed.Season with salt and pepper, to taste.Cover to keep warm, then set aside.

Stir together broth concentrate, 3 tbsp (6 tbsp) BBQ sauce and 2 tbsp (4 tbsp) water in another large bowl. When meatballs are done, use a slotted spoon to transfer meatballs to the bowl with BBQ mixture, then toss to coat.

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