Gluten-Free-Friendly 2x Organic Beef Meatballs

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil; cook until fork-tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot.

Keep covered off heat until ready to mash in Step 7.

Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper (spread out across entire sheet for 4 servings). Roast on top rack 10 minutes (you’ll add more to the sheet then).

Meanwhile, in a large bowl, combine breadcrumbs and 2 TBSP water (4 TBSP for 4). Allow breadcrumbs to sit until they absorb water, about 1 minute.

While carrots roast, in a large bowl, combine breadcrumbs and 2 TBSP water (4 TBSP for 4 servings). Let sit until water has absorbed, about 1 minute.

Add beef* and Fry Seasoning to bowl with breadcrumbs; season with salt (we used ¾ tsp; ½ tsp for 4) and pepper. Gently combine, then form into 10-12 1½-inch meatballs (20-24 meatballs for 4).

Once carrots have roasted 10 minutes, remove sheet from oven and carefully place meatballs on empty side and drizzle with oil. (For 4, leave carrots roasting; add meatballs to a second lightly oiled baking sheet and roast on middle rack.)

Return to oven and bake on middle rack until carrots are tender and meatballs are browned and cooked through, 12-14 minutes.

Once carrots have roasted 10 minutes, remove sheet from oven; carefully place meatballs on empty side of sheet and drizzle with oil. (For 4 servings, leave carrots roasting; place meatballs on a second lightly oiled baking sheet and roast on middle rack.)

Return to top rack and roast until carrots are tender and meatballs are browned and cooked through, 12-14 minutes.

Meanwhile, melt 1 TBSP butter (2 TBSP for 4) and a drizzle of oil in a medium pan over medium heat. Add diced onion and 1 tsp Herbes de Provence (2 tsp for 4). Cook, stirring, until softened, 3-4 minutes.

Meanwhile, melt 1 TBSP plain butter (2 TBSP for 4 servings) and a drizzle of oil in a medium pan over medium heat. Add onion and 1 tsp herbes de Provence (2 tsp for 4). Cook, stirring, until onion is softened, 3-4 minutes. (Be sure to measure the herbes de Provence—we sent more!)

Stir in ¾ cup water (1¼ cups for 4), Worcestershire, stock concentrates, and mustard. Bring to a simmer and cook, stirring occasionally, until slightly reduced, 1-2 minutes.

Add reserved cornstarch mixture to pan with gravy and stir until thickened, about 30-60 seconds. Remove from heat; taste and season with salt and pepper. TIP: If gravy seems too thick, add a splash of water.