Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, combine breadcrumbs and 1 tbsp (2 tbsp) milk in a large bowl. Set aside. Trim sugar snap peas.

Add beef, 1/4 tsp (1/2 tsp) rosemary and 1/4 tsp (1/2 tsp) garlic salt to the bowl with breadcrumb mixture. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 meatballs for 4 ppl). Arrange on an unlined baking sheet. Roast in the bottom of the oven until golden and cooked through, 8-10 min.\*\*

Meanwhile, heat a large non-stick pan over medium heat. When hot, add sugar snap peas, 1 tbsp (2 tbsp) butter and 1/4 tsp (1/2 tsp) garlic salt. Cook, stirring occasionally, until peas are tender-crisp, 3-4 min. Season with pepper. Transfer peas to a plate, then cover to keep warm.

Add 1 tbsp (2 tbsp) butter to the same pan, then swirl the pan until melted. Add onions and 1/4 tsp (1/2 tsp) rosemary. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions. Cook, stirring often, until coated, 30 sec. Stir in broth concentrate and 3/4 cup (1 1/2 cups) water. Cook, stirring often, until gravy thickens, 1-3 min. Remove the pan from heat. Season gravy with salt and pepper, to taste, then stir to combine.

Roughly mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season smashed potatoes with salt and pepper, to taste. Divide smashed potatoes, snap peas and meatballs between plates. Pour onion gravy over meatballs.