Before starting, preheat the oven to 450˚F. Wash and dry all produce. Halve potatoes.Add potatoes, half the seasoned salt and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with pepper, then toss to coat. Arrange potatoes in a single layer, cut-side down. Bake potatoes in the middle of the oven until golden and tender, 22-24 min. When potatoes are tender, carefully remove the baking sheet from the oven. Flip potatoes, then push them towards the middle of the baking sheet. Sprinkle cheese over top. Continue to bake potatoes in the middle of the oven until cheese melts, 3-4 min.

Meanwhile, thinly slice green onions, keeping white and green parts separate. Trim and discard bottom 1-inch from asparagus. Combine BBQ sauce, apricot spread, half the garlic puree and 2 tbsp (4 tbsp) water in a small bowl.Add bison, breadcrumbs, green onion whites, remaining garlic puree and remaining seasoned salt to a large bowl. (TIP: If you prefer a more tender meatball, add an egg to the mixture!) Season with pepper, then combine.Roll mixture into 10 equal-sized (20) meatballs.

Arrange meatballs on another parchment-lined baking sheet. Bake meatballs in the top of the oven until cooked through, 10-12 min.** Meanwhile, add asparagus and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Bake asparagus in the bottom of the oven until tender-crisp, 9-12 min.

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, cut bacon strips in half, crosswise. (TIP: Use kitchen shears to cut bacon with ease!)When the pan is hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using tongs, transfer bacon to a paper towel-lined plate. Set aside. (TIP: Carefully transfer bacon fat to a heat-safe bowl and save for another use!)Carefully wipe the pan clean.

When meatballs are done, add meatballs and BBQ sauce mixture to the same pan. Reheat over medium. Gently toss until glaze is warmed through and meatballs are coated, 1 min.

Divide potatoes, asparagus and meatballs between plates. Spoon any remaining sauce in the pan over meatballs. Dollop sour cream over potatoes, then crumble bacon and sprinkle remaining green onions over top.