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. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry. Set cream cheese on counter to soften.

In provided tray, combine green beans, 1 tsp. olive oil, and 1 Tbsp. water. Cover tray with foil.

Bake covered in hot oven until slightly tender, 15-20 minutes.

While green beans bake, continue recipe.

In a mixing bowl, combine panko and 2 Tbsp. water. Let sit, 1 minute.

After 1 minute, add ground beef, half the chicken base (reserve remaining for sauce), 1/4 tsp. salt, and a pinch of pepper. Stir until thoroughly combined. Form mixture into six evenly-sized meatballs.

After 15-20 minutes, carefully remove tray from oven. Stir in mushrooms, then push vegetables to one side. Tray will be hot! Use a utensil.

Add meatballs to now-empty side of tray. Cover vegetable side of tray with foil.

Bake half-covered (meatballs uncovered, vegetables covered) in hot oven until meatballs reach a minimum internal temperature of 160 degrees, 20-25 minutes.

In a microwave-safe bowl, combine softened cream cheese, remaining chicken base, mustard (to taste), and 2 Tbsp. water. Cover with a paper towel. Microwave covered until warm, 1-2 minutes.

Remove from microwave. Stir until smooth.

Carefully remove tray from oven. Transfer meatballs to a plate and drain excess liquid from tray. Tray will be hot! Use a utensil.

Stir 1/4 tsp. salt, garlic and parsley seasoning, and a pinch of pepper into vegetables until combined.

To serve, top meatballs with sauce. Bon appétit!