Boil the potatoes until fork tender in a saucepan filled with water, about 15 minutes.
4 large potatoes
Drain the water and mash the potatoes using a potato masher. Mix in the clarified butter and season to taste with salt and pepper.
3 tbsp. clarified butter, Sea salt and freshly ground black pepper
In a bowl, combine the ground beef, egg, mustard, coconut aminos, and onion powder, and season with salt and pepper to taste.
1 ½ lb. ground beef, 1 egg, 2 tbsp. old-fashioned mustard, 1 tbsp. coconut aminos, 1 tsp. onion powder, Sea salt and freshly ground black pepper
Shape the meat mixture into meatballs with your hands.
Melt some cooking fat in a skillet placed over medium-high heat.
Cooking fat
Add the meatballs and cook on all sides until fully cooked.
Remove the meatballs and set aside.
In the same skillet, melt some clarified butter, add the onions and cook until browned.
1 onion, 2 tbsp. clarified butter
Add the beef stock, scrape the bottom of the pan to get all the brown bits, and cook for 5 to 6 minutes.
1 cup beef stock
Return the meatballs to the skillet and mix gently with the gravy.
Serve the meatballs with the mashed potatoes, with fresh parsley sprinkled on top.
Fresh parsley, Sea salt and freshly ground black pepper