Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Toss to coat. Roast potatoes in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.

Meanwhile, roughly chop parsley. Peel, then mince or grate garlic. Peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch pieces. Combine breadcrumbs, broth concentrate and 3 tbsp (6 tbsp) milk in a large bowl.

Add beef and half the garlic to the bowl with breadcrumb-milk mixture. (TIP: If you prefer a firmer meatball, add an egg to mixture!) Season with pepper, then combine.Roll into 12 equal-sized meatballs (24 meatballs for 4 ppl). Arrange on a parchment-lined baking sheet.Roast in the top of the oven, until golden-brown and cooked through, 10-12 min.**

Meanwhile, trim snap peas.Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. Transfer to a plate, then cover to keep warm.

Reheat the same pan over medium. When hot, add 2 tbsp (4 tbsp) butter, then onions. Cook, stirring occasionally, until softened, 3-4 min. Add beef stock powder, remaining garlic, remaining thyme and 1/2 tbsp (1 tbsp) flour. Cook, stirring often, until onions are coated, 1 min. Add 2/3 cup (1 1/3 cups) water and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer. Simmer, stirring often, until gravy reduces slightly, 2-3 min. Add half the parsley. Season with salt and pepper, then stir to combine.

Divide meatballs, roasted potatoes and snap peas between plates.Spoon thyme gravy over meatballs.Sprinkle remaining parsley over potatoes.