Before starting, preheat the oven to 450˚F. Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet 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 sweet potatoes to the same pot, off heat.

Meanwhile, peel, then mince or grate garlic. Thinly slice chives. Trim green beans. Line a baking sheet with parchment paper.

Add turkey, half the Parmesan, half the garlic and half the chives to a large bowl. Season with 1/4 tsp salt (dbl for 4 ppl) and pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 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 green beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 4-5 min. Add 1 tbsp butter (dbl for 4 ppl) and remaining garlic. Cook, stirring often, until butter melts and garlic is fragrant, 1 min. Sprinkle remaining Parmesan over green beans, then toss to coat. Season with salt and pepper, to taste. Transfer to a plate, then cover to keep warm.

Meanwhile, mash 1 tbsp butter (dbl for 4 ppl) into sweet potatoes until smooth. Stir in remaining chives, then season with salt and pepper, to taste. Cover to keep warm. Heat the same pan over medium-low. When hot, add cranberry spread, broth concentrate and 2 tbsp water (dbl for 4 ppl). 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 meatballs to the pan with cranberry glaze. Toss to combine.

Divide sweet potato mash and green beans between plates. Top mash with cranberry-glazed turkey meatballs. Drizzle any remaining cranberry glaze from the pan over top.