Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/4-inch rounds.Add potatoes and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. Roast in the bottom of the oven, flipping halfway through, until tender and golden-brown, 20-23 min.

Meanwhile, thinly slice the green onions. Line another baking sheet with parchment paper.Add pork, breadcrumbs, half the green onions and cheddar cheese to a large bowl. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl).

Arrange meatballs on the prepared baking sheet. Bake 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.Trim green beans. When hot, add green beans and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates and beans are tender-crisp, 4-5 min. Add 1 tbsp (2 tbsp) butter and remaining green beans. Cook, stirring often, until butter coats green beans and green onions are tender, 1 min. Season with salt and pepper.Remove from heat and cover to keep warm.

Add blueberry jam and 1 tbsp (2 tbsp) water to a small pot.Heat over medium heat. Cook, whisking constantly, until blueberry jam is smooth and warmed through, 30 sec.Reduce heat to medium-low. Add half the BBQ sauce to the pot (use all for 4 ppl). Cook, whisking occasionally, until well combined and warmed through, 1 min. Remove the pan from heat.

Divide potatoes, beans and meatballs between plates.Spoon blueberry BBQ sauce over meatballs.