• 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 panko and 1 tbsp (2 tbsp) milk in a large bowl. Set aside.
• Strip 1/2 tbsp (1 tbsp) rosemary leaves from stems, then finely chop.
• Trim sugar snap peas.

• Add turkey, half the 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 (16) equal-sized meatballs. 
• 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, 4-5 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 remaining rosemary. Cook, stirring occasionally, until softened, 3-4 min.
• Sprinkle Gravy Spice Blend 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.

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