Trim ends off green beans, if necessary.

Halve and peel onion. Cut into 1/4" dice.

In a mixing bowl, combine ground pork, panko, mushroom seasoning, 1/4 tsp. salt, and 1/4 tsp. pepper. Form mixture into 8 evenly-sized meatballs.

Place a large non-stick pan over medium heat and spray with cooking spray.

Add meatballs to hot pan and roll occasionally until browned all over, 2-4 minutes.

Remove from burner. Transfer meatballs to a plate. Meatballs will finish cooking in a later step. Reserve pan; no need to wipe clean.

Return pan used to cook meatballs to medium heat. Add 1 tsp. olive oil and onions to hot pan. Stir occasionally until tender and lightly browned, 3-5 minutes.

Add flour and stir until no dry flour remains. Add demi-glace, 1 cup water, 1/4 tsp. salt, and a pinch of pepper. Add meatballs and bring to a simmer.

Once simmering, cover, and cook, 3-5 minutes.

Uncover and stir occasionally until gravy thickens and meatballs reach a minimum internal temperature of 160 degrees, 1-2 minutes.

Remove from burner.

While gravy and meatballs cook, continue recipe.

Place another large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.

Add 1/4 cup water, cover, and cook until tender, 6-8 minutes.

Add half the buttermilk-dill seasoning (reserve remaining for crema), 1/4 tsp. salt, and a pinch of pepper.

Remove from burner.

While green beans cook, continue recipe.

In another mixing bowl, combine crème fraîche, remaining buttermilk-dill seasoning, and 1 Tbsp. water. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, topping meatballs with crispy onions and drizzling crema over green beans. Bon appétit!