• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes. Cut broccoli into bite-size pieces or trim green beans if necessary. Swap in broccoli or green beans for carrots; roast 15-20 minutes for broccoli or 12-15 minutes for green beans. (Save carrots for another use.)

• While carrots roast, dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. • Return potatoes to pot and mash with sour cream and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired. • Keep covered off heat until ready to serve.

• Meanwhile, in a large bowl, gently combine beef*, panko, garlic powder, Vidalia onion paste, and 1⁄2 tsp salt (1 tsp for 4 servings). • Form into 10-12 11⁄2-inch meatballs (20-24 meatballs for 4).

• Heat a drizzle of oil in a large pan over medium-high heat. Add meatballs and cook, turning occasionally, until browned all over and mostly cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• While meatballs cook, in a small bowl, whisk together jam, stock concentrate, and 1⁄4 cup water (1/3 cup for 4 servings). • Pour jam mixture into pan with meatballs. Bring to a simmer, then reduce heat to low. Cover and cook until meatballs are coated and cooked through, 5 minutes. TIP: If glaze seems too thick, add a splash of water.

• Divide mashed potatoes, carrots, and meatballs between plates. Spoon any remaining sauce from pan over meatballs and mashed potatoes. Serve. Ground beef is fully cooked when internal temperature reaches 160°.