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 salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine.Roll mixture into 12 equal-sized meatballs (24 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 butter (dbl for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste, then stir to combine.

Whisk together vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) 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 butter (dbl for 4 ppl) in a small microwave-safe bowl, 30 sec.Add meatballs, BBQ sauce, melted butter and 1/2 tbsp water (dbl for 4 ppl) to another large bowl, then toss to coat.Divide mashed potatoes between plates, then top with meatballs and any remaining sauce from the bowl.Sprinkle crispy shallots over top.Serve salad alongside.