• 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.
• Remove any brown spots from potatoes and cut into 1-inch pieces.
• To an unlined baking sheet, add potatoes, half the thyme and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast potatoes in the middle of the oven for 25-28 min, flipping halfway through, until golden and tender.

• Meanwhile, roughly chop parsley.
• Peel, then mince or grate garlic.
• Peel, then cut half the onion (whole onion for 4 servings) into 1/4-inch pieces.
• In a large bowl, combine breadcrumbs, broth concentrate and 3 tbsp (6 tbsp) milk. (TIP: Be sure to mix the breadcrumb mixture evenly for better-flavoured meatballs throughout!)

• To the bowl with breadcrumb-milk mixture, add turkey and half the garlic. (TIP: If you prefer more tender meatballs, add an egg to the mixture!)
• Season with pepper, then combine.
• Roll mixture into 12 (24) equal-sized meatballs.
• On a parchment-lined baking sheet, arrange meatballs.
• Roast in the top of the oven for 10-12 min, until browned and cooked through.**

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then snap peas. Season with salt and pepper.
• Cook for 4-5 min, stirring often, until tender-crisp.
• 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 for 3-4 min, stirring occasionally, until softened. 
• Add beef stock powder, remaining garlic, remaining thyme and 1/2 tbsp (1 tbsp) flour. 
• Cook for 1 min, stirring often, until onions are coated. 
• Add 2/3 cup (1 1/3 cups) water and 1/4 tsp (1/2 tsp) sugar. Bring to a simmer. 
• Simmer for 2-3 min, stirring often, until gravy reduces slightly. 
• Add half the parsley. Stir to combine. Season with salt and pepper.

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

If you've opted to get turkey, prep and cook in the same way the recipe instructs you to prep and cook beef.**