Strip 1 tbsp (2 tbsp) thyme leaves from stems, then roughly chop. Cut potatoes into 1-inch pieces. Add potatoes, half the thyme and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast potatoes in the middle of the oven, flipping halfway through, until golden-brown and tender, 25-28 min.

Meanwhile, roughly chop parsley. Peel, then mince or grate garlic. Peel, then cut half the onion (whole onion for 4 ppl) into ¼-inch pieces. Combine breadcrumbs, broth concentrate and 3 tbsp (6 tbsp) milk in a large bowl. (TIP: Be sure to mix the breadcrumb mixture evenly for better-flavoured meatballs throughout!)

Add turkey and half the garlic to the bowl with breadcrumb-milk mixture. (TIP: If you prefer a firmer meatball, add an egg to the mixture!) Season with pepper, then combine. Roll into 12 (24) equal-sized meatballs. Arrange 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 ½ tbsp (1 tbsp) oil, then snap peas. Season with salt and pepper. Cook, stirring often, until tender-crisp, 4-5 min. Transfer to a plate, then cover to keep warm.

Reheat the same pan over medium. When the pan is hot, add 2 tbsp (4 tbsp) butter, then onions. Cook, stirring occasionally, until softened, 3-4 min. Add beef stock powder, remaining garlic, remaining thyme and ½ tbsp (1 tbsp) flour. Cook, stirring often, until onions are coated, 1 min. Add ⅔ cup (1 ⅓ cups) water and ¼ tsp (½ tsp) sugar. Bring to a simmer. Simmer, stirring often, until gravy reduces slightly, 2-3 min. Add half the parsley. Stir to combine. Season with salt and pepper, to taste.

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 it in the same way the recipe instructs you to prep and cook the beef.**