Peel, trim, and cut carrot into 1/4" slices on an angle.

Cut mushrooms into 1/4" slices.

Stem and mince thyme.

Mince garlic.

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

After 1 minute, add ground beef, half the crème fraîche (reserve remaining for sauce), 1/4 tsp. salt, and 1/4 tsp. pepper. Form mixture into eight evenly-sized meatballs.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil.

Add meatballs to hot pan and roll occasionally until browned all over, 5-6 minutes.

Meatballs will finish cooking in a later step.

Remove from burner. Transfer to a plate. Carefully drain excess grease from pan and reserve.

Place another large non-stick pan over medium-high heat. Add 1 tsp. olive oil, 1/4 cup water, and carrots to hot pan. Bring to a simmer.

Once simmering, cover and cook until water is mostly evaporated and carrots are tender, 4-6 minutes.

Uncover and add 1 tsp. olive oil, honey (to taste), 1/2 tsp. thyme (add more to taste, if desired), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir often until glossy, 1-2 minutes.

Remove from burner.

While carrots cook, continue recipe.

Return pan used to cook meatballs to medium heat. Add 1 tsp. olive oil, garlic, and mushrooms to hot pan. Stir occasionally until softened, 2-3 minutes.

Add wine, chicken base, 2 Tbsp. water, a pinch of pepper, and meatballs. Cover and bring to a simmer.

Once simmering, stir often until liquid has slightly reduced and meatballs reach a minimum internal temperature of 160 degrees, 3-5 minutes.

Add remaining crème fraîche and stir vigorously until well-combined.

Remove from burner.

Plate dish as pictured on front of card. Bon appétit!