Meatballs & Creamy Onion Gravy

• While potatoes cook, in a large bowl, combine beef*, grated onion, panko, garlic powder, ¼ tsp nutmeg (½ tsp for 4 servings), salt (we used ¾ tsp, 1½ tsp for 4), and pepper. (You’ll use more nutmeg later.) • Form mixture into 10-12 1½-inch meatballs (20-24 for 4) and place on a lightly oiled baking sheet. • Roast on top rack until browned and cooked through, 14-16 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 oil in same pan 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, Philadelphia 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.