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 milk (dbl for 4 ppl) in a large bowl. Set aside. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.Trim green beans.

Add beef, half the thyme and 1/4 tsp garlic salt (dbl for 4 ppl) to the bowl with breadcrumb mixture. Season with pepper, then combine. Roll mixture into 8 equal-sized meatballs (16 for 4 ppl). Arrange meatballs 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 green beans, 1 tbsp butter, 1/4 tsp garlic salt and 1/4 cup water (dbl all for 4 ppl). Cook, stirring occasionally, until water evaporates and green beans are tender-crisp, 4-5 min. Season with pepper. Transfer green beans to a plate, then cover to keep warm.

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Add onions. Cook, stirring occasionally, until softened, 3-4 min. Sprinkle flour over onions. Cook, stirring often, until coated, 30 sec. Stir in broth concentrate, remaining thyme and 3/4 cup water (dbl for 4 ppl). 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 butter and 3 tbsp milk (dbl both for 4 ppl) 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, green beans and meatballs between plates. Pour onion gravy over meatballs.