• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. • Toss potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest in Step 3), salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, trim green beans if necessary. • On a second baking sheet, toss green beans with a drizzle of oil, salt, and pepper. Roast on middle rack until green beans are browned and tender, 12-15 minutes. **Trim and discard bottom 1 inch from asparagus or cut broccoli into bite- size pieces if necessary. Swap in broccoli or asparagus for green beans. Roast 10-12 minutes for asparagus or 15-20 minutes for broccoli. (Save green beans for another use.)**

• Meanwhile, in a large bowl, combine beef*, panko, remaining Fry Seasoning, and 1⁄2 tsp salt (1 tsp for 4 servings). • Form into 10-12 1 1⁄2-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, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• Meanwhile, in a small bowl, combine BBQ sauce and 1⁄4 cup water (1/3 cup for 4 servings). • Remove pan from heat and stir BBQ sauce mixture into pan with meatballs. Return pan to low heat and bring to a simmer. Cover and cook, stirring occasionally, until meatballs are cooked through and glazed, 5 minutes more. TIP: If glaze seems too thick, stir in a splash of water.

• Divide potato wedges, green beans, and meatballs between plates in separate sections. Serve with ranch on the side for dipping. ***Ground Beef is fully cooked when internal temperature reaches 160°.***