Peel and cut 2 Russet Potatoes into large evenly-sized chunks. Carefully massage 8 oz. Cooked White Rice in bag to break up any clumps and remove from packaging. In a mixing bowl, combine 8 oz. Cooked White Rice, 10 oz. Ground Beef, ¼ cup Panko Breadcrumbs, ⅓ the 3 oz. Creme Fraiche (reserve remaining for gravy and potatoes), 1 tsp. Onion Salt, and a pinch of pepper. Form mixture into 8 equally-sized meatballs.

Place a medium non-stick pan over medium heat and add 4 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned all over, 3-5 minutes. Transfer meatballs to prepared casserole dish. Wipe pan clean and keep pan over medium heat.

Add ½ oz. Flour, 1 cup water, 4 oz. Mushroom Broth Concentrate, and half the remaining creme fraiche (reserve rest for potatoes) to hot pan. Stir to combine and bring to a simmer. Once simmering, stir occasionally until slightly thickened, 2-4 minutes. Remove from burner. Transfer gravy to casserole dish with meatballs. Cover with foil. Roast covered in hot oven at 425 degrees until meatballs reach a minimum internal temperature of 160 degrees, 15-20 minutes. Carefully remove from oven and remove foil.

Bring a medium pot with 1 tsp. salt and potato chunks covered by water to a boil. Once boiling, cook until fork-tender, 14-18 minutes. Remove from burner. Reserve ½ cup potato cooking water. Drain potatoes in a colander/strainer and return to pot. Add remaining creme fraiche, ¼ tsp. salt, a pinch of pepper, and ¼ cup reserved potato cooking water. Mash until smooth. If too thick, add additional reserved water, 1 Tbsp. at a time, as needed. Cover and set aside to keep warm.

In a microwave-safe bowl, combine 5 oz. Peas and 8 oz. Lemon Garlic Butter. Microwave uncovered until peas are heated through and butter is melted, 2-3 minutes. Carefully remove from microwave and stir to combine. Plate dish as pictured, topping mashed potatoes with meatballs and garnishing with gravy.