Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in 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, finely chop chives. Peel, then mince or grate garlic. Stir together broth concentrate, 3 tbsp BBQ sauce and 2 tbsp water (dbl both for 4 ppl) in a small bowl. Set aside.

Combine beef, breadcrumbs, half the garlic, half the chives and BBQ seasoning in a large bowl. Season with salt and pepper. 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 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 fragrant and green beans are tender, 1-2 min.

When potatoes are done, 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, drizzle with BBQ sauce mixture from the small bowl, then toss to coat.

Divide mashed potatoes between plates. Top with BBQ meatballs, spooning over any remaining sauce from the baking sheet. Sprinkle remaining chives over meatballs. Serve garlicky green beans alongside.