• Adjust racks to top and middle positions; preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Mince a few pickle slices until you have 1 TBSP (2 TBSP for 4 servings). • Toss potatoes on a baking sheet with a large drizzle of oil, half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.

• Meanwhile, in a large bowl, combine beef*, cheddar, panko, stock concentrate, remaining garlic powder, and 1 TBSP water (2 TBSP for 4 servings). Season with salt (we used 1/2 tsp; 1 tsp for 4) and pepper. • Form mixture into 10 11/2-inch meatballs (20 meatballs for 4). • Place meatballs on a second lightly oiled baking sheet. • Roast meatballs on middle rack until browned and cooked though, 12-15 minutes.

• While meatballs roast, in a small bowl, combine minced pickle, mayonnaise, mustard, and ketchup. • Divide special sauce between two small serving bowls (four bowls for 4 servings).

• Divide potato wedges, meatballs, and remaining pickle slices between plates. Serve with special sauce on the side for dipping. Ground Beef is fully cooked when internal temperature reaches 160°.