Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Break broccoli into bite-sized pieces using hands.

In provided tray, combine broccoli, 2 tsp. olive oil, and a pinch of salt and pepper. Massage oil and seasonings into broccoli. Cover with foil.

Bake covered in hot oven, 10 minutes.

While broccoli bakes, continue recipe.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground beef, chile and cumin rub, and a pinch of salt. Form mixture into 6 evenly-sized meatballs.

After 10 minutes, carefully remove tray from oven. Uncover and add cabbage and a pinch of salt and pepper. Push vegetables to one side of tray and top with shredded cheese. Tray will be hot! Use a utensil. Cover vegetable side with foil.

Add meatballs to now-empty side of tray.

Bake half-covered (vegetables covered, meatballs uncovered) in hot oven until broccoli is tender and meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

While meal bakes, add enchilada sauce and butter to a microwave-safe bowl. Cover with a paper towel. Microwave covered until melted, 30-60 seconds.

Carefully remove bowl from microwave and tray from oven. Stir sauce to combine.

To serve, top meatballs with enchilada sauce mixture, guacamole (to taste), and grated cheese. Bon appétit!