Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces.Add potatoes, 1 tsp salt and enough water to cover (by approx. 1-2 inches) 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.Drain and return potatoes to the same pot, off heat.

Meanwhile, peel, then mince or grate garlic. Cut broccoli into bite-sized pieces.Line a baking sheet with parchment paper.

Add turkey, half the Parmesan and half the garlic to a large bowl. Season with 1/4 tsp (1/2 tsp) salt and pepper, then combine.Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl), then arrange on the prepared baking sheet.Roast in the middle of the oven until golden-brown and cooked through, 12-14 min.**

Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. (TIP: Add more water, 1 tbsp at a time, as needed, if water evaporates too quickly!)Add 1 tbsp (2 tbsp) butter and remaining garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1 min.Sprinkle remaining Parmesan over broccoli, then toss to coat. Season with salt and pepper, to taste.Transfer to a plate, then cover to keep warm.Carefully wipe pan clean.

Meanwhile, mash 1 tbsp (2 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until smooth. Season with salt and pepper, to taste, then cover to keep warm.Heat the same pan over medium-low.When hot, add cranberry spread, broth concentrate and 2 tbsp (4 tbsp) water. Cook, stirring often, until sauce thickens slightly, 1-2 min.Remove from heat, then season with salt and pepper.When meatballs are cooked through, transfer to the pan with cranberry glaze. Toss to combine.

Divide mash and Parmesan broccoli between plates. Top mash with cranberry-glazed turkey meatballs.Drizzle any remaining cranberry glaze from the pan over top.