Gravy-Smothered Meatballs

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Stir in half the chives, salt, and pepper. Keep covered off heat.

While potatoes cook, in a medium bowl, combine beef, panko, minced onion, 1 TBSP water (2 TBSP for 4 servings), half the Fry Seasoning (you’ll use the rest later), salt (we used ½ tsp kosher salt; 1 tsp for 4), and a pinch of pepper. Form into 10-12 (20-24 for 4) 1½-inch meatballs.

Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender, 14-16 minutes. (For 4 servings, divide between 2 sheets; roast meatballs on middle rack and green beans on top rack.)

Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add sliced onion; cook, stirring, until softened, 7-9 minutes. Add a drizzle of oil, half the flour (all the flour for 4), and remaining Fry Seasoning; cook, stirring, until lightly browned, 1-2 minutes. Whisk in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a simmer, whisking, until thickened, 2-4 minutes. Reduce heat to low; stir in another 1 TBSP butter.