Start by peeling and dicing the potatoes and placing in a large pot with water over high heat and bring to a boil.
Next, mix the ingredients for the meatballs (minus the oil) in a bowl and then form into 1 inch balls.
Add the oil to a pan over medium high heat and once hot, add in the meatballs.
Once the meatballs are cooked through (I usually break one to see that it's all brown inside), remove all of the meatballs except the one you broke. Break it into smaller pieces.
Add the arrowroot to the beef broth and milk in a small bowl and whisk.
And then add that mixture to the pan over a medium heat. This will help deglaze the pan as it thickens. As it thickens, you can decide if you want to add a little potato water or not to thin it out!
Once you have the right consistency, add the salt (and pepper if you want) to taste. And then add the meatballs back into the pan and let them sit on low.
Once the potatoes are soft, drain water.
In the large pot, add the butter, milk and salt to the potatoes and mash!
Serve the meatballs and gravy over the potatoes! We also usually eat this with a vegetable like steamed or roasted broccoli or peas! Enjoy!!
