Brown Sugar Bourbon BBQ Glazed Meatballs

Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on one side of a lightly oiled baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack for 9 minutes (you’ll add more to the sheet then). (For 4, spread out across entire sheet and roast on middle rack.)

Dice potatoes into ½-inch pieces. Roughly chop parsley.Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain.Return potatoes to pot and cover to keep warm. (You’ll finish the potatoes in Step 5.)

While potatoes cook, in a large bowl, combine beef*, panko, Brown Sugar Bourbon Seasoning, garlic powder, and half the parsley. Season with salt (we used ½ tsp; 1 tsp for 4 servings) and pepper.Form beef mixture into 8-10 1-inch meatballs (16-20 meatballs for 4).Once carrots have roasted 9 minutes, remove baking sheet from oven. Carefully arrange meatballs on empty side of sheet. (For 4, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on top rack.) Return sheet to top rack until meatballs are browned and cooked through and carrots are tender, 14-16 minutes.

In a second large bowl, combine BBQ sauce, mustard, ketchup, and 1 TBSP warm water (2 TBSP for 4 servings).Once carrots and meatballs are done roasting, carefully transfer meatballs to bowl with BBQ glaze; toss to coat. Set aside until ready to serve.

To pot with potatoes, add sour cream and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed.

Divide meatballs, mashed potatoes, and carrots between plates in separate sections.Spoon any remaining BBQ glaze over meatballs. Garnish with remaining parsley and serve.