Before starting, preheat the oven to 450°F. Wash and dry all produce. Peel, then cut potatoes into 1/2-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) 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. While potatoes cook, thinly slice chives. Peel, then mince or grate garlic.

Add beef, breadcrumbs, half the garlic, half the chives and BBQ Seasoning to a large bowl. Season with salt and pepper, then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**

While meatballs bake, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then broccoli, remaining garlic and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Season with salt and pepper. Remove the pan from heat and cover to keep warm.

When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 1 tbsp butter and 2 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper. Set aside.

When meatballs are done, stir together broth concentrate, BBQ sauce and 2 tbsp water (dbl for 4 ppl) in another large bowl. Add meatballs, then toss gently to coat.

Divide mashed potatoes between plates. Top with BBQ meatballs, then spoon over any remaining sauce from the large bowl. Sprinkle with remaining chives. Serve garlicky broccoli alongside.