Heat a 3 quart pot with water, sprinkle with salt and bring to a boil. Add 2” potato pieces to the boiling water, and cook until very soft

Drain the potatoes and return to the pot. Set heat to low and add the ghee and coconut milk. Mash with a potato masher over very low heat, once smooth, turn heat off and add salt and pepper, to taste, and nutritional yeast, if using. If you want your potatoes really creamy, you can use an immersion blender at this point (I just put mine right in the pot.)

In a large, heavy, nonstick skillet, heat 1 tbsp ghee and cook onions over medium heat until soft - you should have about 1/4 cup cooked minced onions. Remove skillet from heat (you will use this skillet to brown meatballs)

Add cooked onions to a large bowl, then add all meatballs ingredients and mix well with your hands, until fully combined (try not to overwork the meat, if possible)

Form meat mixture into 1 1/2 inch balls and place on a parchment lined platter or baking sheet.

Heat your skillet over medium heat and brown meatballs (using a bit more ghee if necessary) turning just 2 to 3 times carefully so they don’t break.

Once browned, remove meatballs to a plate and set aside.

For gravy, turn heat to medium and add 3 tbsp ghee to skillet and whisk in the tapioca or arrowroot until bubbly.

Add remaining gravy ingredients and stir to combine, raise the heat to bring to a strong simmer.

Return meatballs to skillet, lower heat a bit and allow them to simmer in gravy until fully cooked through and gravy has thickened - 3-5 minutes. Serve hot with mashed potatoes. Enjoy!