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 green onions Peel, then mince or grate garlic.

Add beef, breadcrumbs, half the garlic, half the green onions 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). Transfer meatballs to a parchment-lined baking sheet. Bake in the middle of the oven until cooked through, 10-12 min.**

While meatballs bake, trim, then halve green beans. Heat a large non-stick pan over medium-high heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until green beans are tender-crisp and water is absorbed, 3-4 min. Add 1/2 tbsp oil (dbl for 4 ppl) and remaining garlic. Cook, stirring occasionally, until garlic is fragrant and green beans are tender, 1-2 min.

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 gently toss to coat.

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