Peel, trim, and cut carrot into 1/4" slices on an angle. If carrot is larger than 1" in diameter, halve before slicing.

Trim zucchini ends and cut into 1/4" slices on an angle.

In a mixing bowl, combine half the panko (reserve remaining for toasting), ground pork, crème fraîche, half the chile and cumin rub (reserve remaining for vegetables), 1/4 tsp. salt, and 1/4 tsp. pepper. Form mixture into eight evenly-sized meatballs.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add meatballs to hot pan and roll occasionally until browned all over, 3-5 minutes.

Lower heat to medium. Add chicken base, 3 Tbsp. water, mustard, half the maple syrup (remaining is yours to use as you please!), and a pinch of pepper. Cover and cook until meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes, flipping once halfway through.

Uncover and stir in half the butter (reserve remaining for vegetables) until melted and sauce is slightly thickened, 2-3 minutes.

Remove from burner. Transfer to a plate and set aside.

While meatballs cook, continue recipe.

Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add remaining panko to hot pan and stir often until lightly toasted, 2-3 minutes.

Remove from burner. Transfer to a plate and set aside.

Reserve pan; no need to wipe clean.

Return pan used to toast panko to medium-high heat and add 1 tsp. olive oil. Add carrots, a pinch of salt, and 1/4 cup water to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and carrots are slightly tender, 3-4 minutes.

Uncover and add zucchini. Stir occasionally until tender, 5-7 minutes.

Add remaining chile and cumin rub, 1/4 tsp. salt, and remaining butter. Stir until melted and combined. If pan is too dry, add water, 1 Tbsp. at a time, as needed.

Remove from burner.

Plate dish as pictured on front of card, garnishing vegetables with toasted panko. Bon appétit!