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, then 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 into 1/4-inch pieces (whole onion for 4 ppl). 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 mixture 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.

Heat the same pan over medium. When hot, add 2 tbsp (4 tbsp) butter, then onions. Cook, stirring occasionally, until onions soften, 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, to taste, then stir to combine.

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