Meatballs & Creamy Onion Gravy

While potatoes cook, in a large bowl, combine beef*, grated onion, panko, garlic powder, ¼ tsp nutmeg, salt (we used ¾ tsp, 1½ tsp for 4), and pepper (½ tsp nutmeg for 4 servings). (You’ll use more nutmeg later.)

Form mixture into 10-12 1½-inch meatballs (20-24 for 4) and place on one side of a baking sheet (for 4 servings, spread meatballs out across entire sheet). On the opposite side of baking sheet, toss carrots and broccoli with a large drizzle of olive oil, salt, and pepper. (For 4 servings, toss carrots and broccoli on a second sheet; roast meatballs on top rack and vegetables on middle rack, swapping rack positions halfway through.)

Roast on top rack until meatballs are browned and cooked through and vegetables are browned and tender, 15-20 minutes.

Meanwhile, melt 1 TBSP butter in a large pan over medium-high heat. Add peas and cook, undisturbed, until lightly browned, 2-3 minutes.

Stir peas. Cook, stirring occasionally, until lightly charred, 1-2 minutes more.

Turn off heat; transfer to a plate. Wipe out pan.

Heat a drizzle of olive oil in pan used for peas over medium heat. Add sliced onion and a pinch of salt; cook, stirring occasionally, until onion is browned and softened, 3-6 minutes.

Add 1 TBSP butter (2 TBSP for 4 servings) and cook, whisking, until butter melts.

Sprinkle flour over onion; cook, whisking constantly, until lightly browned, 1-2 minutes.

Slowly whisk 1 cup water (1½ cups for 4 servings) into pan with onion. Add stock concentrates, cream cheese, and ¼ tsp nutmeg (½ tsp for 4); whisk until cream cheese melts and gravy has thickened, 3-5 minutes.

Remove from heat and whisk in remaining sour cream. Taste and season with salt and pepper. TIP: If gravy seems too thick, stir in a few splashes of reserved potato cooking liquid.