Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces.Core apple. Coarsely grate half the apple. Thinly slice remaining apple.Halve tomatoes.

Add potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) to a large pot (use the same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium-high. Simmer uncovered until fork-tender, 10-12 min.

Add pork, breadcrumbs, grated apple, BBQ Seasoning and 1/4 tsp (1/2 tsp) salt to a large bowl. Season with pepper, then combine.Roll mixture into 12 equal-sized meatballs (24 meatballs for 4 ppl).Arrange meatballs on a foil-lined baking sheet.Roast in the middle of the oven until golden-brown and cooked through, 12-14 min.\*\*

When potatoes are fork-tender, drain and return potatoes to the same pot, off heat.Mash cream, cream cheese and 1 tbsp (2 tbsp) butter into potatoes until creamy. Season with salt and pepper, to taste, then stir to combine.

Whisk together vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.Add tomatoes, apple slices and spinach. Season with salt and pepper, then toss to combine.

When meatballs are done, melt 1 tbsp (2 tbsp) butter in a small microwavable bowl, 30 sec.Add meatballs, BBQ sauce, melted butter and 1/2 tbsp (1 tbsp) water to another large bowl, then toss to coat.Divide mashed potatoes between plates, then top with meatballs and any remaining sauce from the large bowl.Sprinkle crispy shallots over top.Serve salad alongside.