Cal Smart Gravy-Smothered Meatballs

Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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 potatoes to the same pot, off heat. Roughly mash sour cream and half the chives into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) 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. Add green beans and 1/2 tbsp oil to the other side of the baking sheet. Season green beans with salt and pepper, then toss to coat. Roast in the middle of the oven, tossing green beans halfway through, until meatballs are cooked through, 16-18 min.** (NOTE: For 4 ppl, use 2 baking sheets, 1 for meatballs and 1 for green beans, with 1 tbsp oil for green beans. Roast in the middle and 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.