Before starting, preheat the oven to 450°F. Wash and dry all produce. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then roughly chop. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven until potatoes are golden-brown and tender, 25-28 min.

Meanwhile, roughly chop parsley. Trim snap peas. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl).

Add beef, breadcrumbs, half the garlic and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll mixture into 12 equal-sized meatballs (24 for 4 ppl). Arrange meatballs on a parchment-lined baking sheet. Roast in the top of the oven until golden-brown and cooked through, 10-12 min.**

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. Transfer snap peas to a plate, then sprinkle half the parsley over top. Cover to keep warm.

Heat the same pan over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften, 3-4 min. Add Gravy Spice Blend, remaining garlic and remaining thyme. Cook, stirring often, until onions are coated, 1 min. Add 3/4 cup water (dbl for 4 ppl) and broth concentrate. Bring to a simmer. Simmer, stirring often, until gravy reduces slighty, 2-3 min. Add remaining parsley. Season with salt and pepper, to taste, then stir to combine.

Divide meatballs, potatoes and snap peas between plates. Spoon gravy over meatballs.