• Before starting, preheat the oven to 450°F. 
• Wash and dry all produce.
• Remove any brown spots from potatoes, peel, then cut into 1/2-inch pieces.
• To a large pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). Cover and bring to a boil over high.
• Once boiling, reduce heat to medium. Simmer uncovered for 10-12 min, until fork-tender.
• Meanwhile, finely chop chives.
• Peel, then mince or grate garlic.
• Cut broccoli into bite-sized pieces. 

• Line a baking sheet with parchment paper.
• To a large bowl, add turkey, panko, Applewood Smoke Spice, half the garlic, half the chives and 1 tbsp (2 tbsp) BBQ sauce. (TIP: If you prefer more tender meatballs, add an egg to mixture.)
• Season with pepper, then combine.
• Roll mixture into 8 (16) equal-sized meatballs.
• On the prepared baking sheet, arrange meatballs.
• Roast in the middle of the oven for 10-12 min, until cooked through.**

• Meanwhile, heat a large non-stick pan over medium.
• When hot, add broccoli and 2 tbsp (4 tbsp) water. Cover and cook for 4-5 min, stirring occasionally, until tender.
• Add 1 tbsp (2 tbsp) oil and remaining garlic. Cook for 1 min, stirring often, until garlic is fragrant.
• Season with salt and pepper.

• When potatoes are fork-tender, drain and return to the pot, off heat.
• Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into potatoes until slightly mashed.
• Season with salt and pepper, if you like.
• Cover to keep warm, then set aside.

• In another large bowl, stir together broth concentrate, remaining BBQ sauce and 2 tbsp (4 tbsp) water.
• When meatballs are done, use a slotted spoon to transfer them to the bowl with BBQ sauce mixture, then toss to coat.

• Divide garlicky broccoli and smashed potatoes between plates.
• Top potatoes with BBQ meatballs, then spoon any remaining sauce from the bowl over top.
• Sprinkle with remaining chives.

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**