Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Cut broccoli into bite-size pieces if necessary. Swap in broccoli for carrots. Roast until browned and tender, 15-20 minutes.

While carrots roast, dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve ½ cup potato cooking liquid (¾ cup for 4 servings), then drain.

Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

Keep covered off heat until ready to serve.

Meanwhile, in a large bowl, gently combine beef*, panko, garlic powder, Vidalia onion paste, and ½ tsp salt (1 tsp for 4 servings).

Form into 10-12 1½-inch meatballs (20-24 meatballs for 4).

Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

While meatballs cook, in a small bowl, whisk together jam, stock concentrate, and ¼ cup water (⅓ cup for 4 servings).

Pour jam mixture into pan with meatballs. Bring to a simmer, then reduce heat to low. Cover and cook until meatballs are coated and cooked through, 5 minutes. TIP: If glaze seems too thick, add a splash of water.

Divide mashed potatoes, carrots, and meatballs between plates. Spoon any remaining sauce from pan over meatballs and mashed potatoes. Serve.