Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut sweet potatoes into ½-inch pieces. Add sweet potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to 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. Meanwhile, finely chop chives. Peel, then mince or grate garlic.

Line a baking sheet with parchment paper.Add beef, panko, BBQ Seasoning, half the garlic, half the chives and 1 tbsp BBQ sauce (2 tbsp) to a large bowl. Season with pepper, then combine. Roll beef mixture into 8 equal-sized meatballs (16 for 4 ppl).Arrange meatballs on the prepared baking sheet. Roast in the middle of the oven until cooked through, 10-12 min.**

Meanwhile, cut broccoli into bite-sized pieces.Heat a large non-stick pan over medium heat. When hot, add broccoli and 2 tbsp (4 tbsp) water. Cover and cook, stirring occasionally, until tender, 5-6 min. Add 1 tbsp (2 tbsp) oil and remaining garlic. Cook, stirring often, until garlic is fragrant, 1 min. Season with salt and pepper, to taste.

When sweet potatoes are fork-tender, drain and return them to the same pot, off heat. Roughly mash 2 tbsp (4 tbsp) butter and 2 tbsp (4 tbsp) milk into sweet potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper, to taste. Cover to keep warm, then set aside.

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

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