Cal Smart Gravy Smothered Meatballs

Combine potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) in a large pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min. Drain and return potaoes to the same pot, off heat. Roughly mash sour cream and half the chives into potatoes until slightly mashed. Season with salt and pepper.

While potatoes boil, combine beef, half the BBQ Seasoning, 2 tbsp panko and 1/4 tsp salt (dbl both for 4 ppl) in a large bowl. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). (TIP: If you prefer a firmer meatball, add an egg to the mixture!)

Arrange meatballs on one side of a baking sheet. Toss green beans with 1/2 tbsp oil on the other side of the baking sheet. Season with salt and pepper. (NOTE: For 4 ppl, use two baking sheets - one for the meatballs and one for the green beans. Use 1 tbsp oil for the green beans.) Roast in the middle of the oven, tossing green beans halfway through until meatballs are cooked through, 14-16 min.** (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

While meatballs and green beans roast, heat a large non-stick pan over medium heat. When, hot add 1 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until softened, 7-9 min. Sprinkle half the flour (all for 4 ppl) over top of onions. Cook, stirring often, until onions are coated, 1 min. Add broth concentrate, remaining BBQ Seasoning and 3/4 cup water (dbl for 4 ppl). Cook, stirring often, until gravy thickens slightly, 2-3 min.