Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

In a mixing bowl, combine panko and 1/4 cup water. Rest, 1 minute.

After 1 minute, add ground beef, pot roast seasoning, and half the garlic salt (reserve remaining for sauce) and stir to combine. Form mixture into 12 equally-sized meatballs. Place meatballs in one provided tray. Cover with foil.

Bake covered in hot oven, 8 minutes.

Meatballs will finish cooking in a later step.

While meatballs bake, continue recipe.

In a microwave-safe bowl, combine cheese, cream base, 1/4 cup water, a pinch of pepper, and remaining garlic salt. Microwave uncovered until melted and heated through, 1-2 minutes.

Carefully remove from microwave. Stir to combine. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Set aside.

In second provided tray, combine pasta, peas, and sauce. Cover with foil.

After 8 minutes, carefully remove meatballs from oven and uncover.

Bake both trays (pasta covered, meatballs uncovered) in hot oven until pasta is heated through and meatballs reach a minimum internal temperature of 160 degrees, 10-15 minutes.

Carefully remove both trays from oven. Drain excess liquid from meatball tray. Stir pasta to combine.

To serve, top meatballs with BBQ sauce and crispy onions. Bon appétit!