Brown Sugar Bourbon BBQ-Glazed Meatballs

• 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, McCormick Grill Mates 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.