Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Roughly chop parsley.

Toss potatoes on a baking sheet with a large drizzle of oil, half the Savory Paprika Blend (you’ll use the rest later), salt, and pepper. Roast on top rack until browned and crispy, 20-25 minutes.

In a small bowl, combine mayonnaise, garlic powder, 1 tsp vinegar (2 tsp for 4 servings), salt, and pepper (you’ll use the rest of the vinegar later). Stir in water 1 tsp at a time until mixture reaches a drizzling consistency. Set aside until ready to serve.

In a separate small bowl (medium bowl for 4), combine romesco sauce, stock concentrate, and ¾ cup water (1½ cups for 4).

In a medium bowl, gently combine beef*, panko, Vidalia onion paste, remaining Savory Paprika Blend, salt (we used ½ tsp; 1 tsp for 4 servings), and pepper.

Form into 10-12 1-inch meatballs (20-24 meatballs for 4).

Heat a drizzle of oil in large pan over medium-high heat. Add meatballs; cook, turning occasionally, until browned all over, 4-6 minutes.

Reduce heat to medium; stir in romesco mixture. Cook, stirring occasionally and spooning sauce over meatballs, until meatballs are cooked through and sauce has thickened, 2-4 minutes. TIP: Add a splash of water if sauce seems too thick.

While meatballs cook, in a second medium bowl, whisk together remaining vinegar, 2 TBSP olive oil, a pinch of sugar, salt, and pepper (4 TBSP olive oil and a big pinch of sugar for 4 servings).

Add mixed greens and half the parsley to bowl with dressing; toss to combine.

Place albondigas and sauce, potatoes, and salad in separate shallow serving bowls. Drizzle potatoes with garlic aioli; garnish with remaining parsley. Serve everything family style.