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, 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 Brussels sprouts have roasted 9 minutes, remove baking sheet from oven. Carefully arrange meatballs on empty side of sheet. (For 4 servings, leave Brussels sprouts roasting; add meatballs to a second baking sheet and roast on top rack.)

Return to oven and roast on top rack until meatballs are browned and cooked through and Brussels sprouts are tender and caramelized, 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.