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 provided tray, combine broccoli, bell peppers, 1 tsp. olive oil, and 1 Tbsp. water. Cover tray with foil.

Bake covered in hot oven, 15 minutes.

While vegetables bake, continue recipe.

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

After 1 minute, add ground beef, mushroom seasoning, and 1/4 tsp. salt. Form mixture into eight evenly-sized meatballs.

After 15 minutes, carefully remove tray from oven. Push vegetables to one side of tray. Add meatballs to now-empty side of tray. Tray will be hot! Use a utensil.

Cover vegetables side of tray with foil.

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

While meal bakes, in a microwave-safe bowl, combine cream cheese, shredded cheese, 2 Tbsp. water, and a pinch of salt and pepper. Cover with a damp paper towel. Microwave covered until cheese is melted, 1-2 minutes.

Carefully remove sauce from microwave and tray from oven.

Stir sauce to combine. If sauce is too thick, add additional water, 1 tsp. at a time, and microwave covered until desired consistency is reached, 10-15 seconds at a time.

Drain any excess liquid from tray. Transfer meatballs to a plate. Add garlic pepper and 1/4 tsp. salt to vegetables and stir to combine. Tray will be hot! Use a utensil.

To serve, top meatballs with cheese sauce. Bon appétit!