Gravy Smothered Meatballs

Combine potatoes, 2 tsp salt and enough water to cover (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 them to the same pot, off heat. Using a masher, roughly mash sour cream and half the chives into potatoes. 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). (NOTE: If you have eggs and desire a firmer meatball, add 1 egg to the beef mixture.)

Place 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. Roast, in the middle of the oven, tossing green beans halfway through cooking, until meatballs are cooked through, 14-16 min.** (NOTE: For 4 ppl use two baking sheets and roast in the middle and the top of the oven, rotating the sheets halfway through cooking.)

While the 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 the onions. Cook, stirring, until softened, 7-9 min. Sprinkle flour over top of onions. Cook, until coated , 1 min. Add the broth concentrate, remaining BBQ Seasoning and 3/4 cup water (dbl for 4 ppl). Cook, stirring often, until gravy thickens slightly, 2-3 min.