Directions

• Gradually add up to ½ cup water to the breadcrumbs. Rest about 5 minutes until soft with no pooled water. Stir in the basil, two garlic cubes, meatball Dijon, Worcestershire, and seasoning.
  ½ cup Italian Seasoned Breadcrumbs, ½ cup Water, 2 Dorot Basil Cubes, 2 Dorot Crushed Garlic Cubes, 1 tsp Dijon Mustard, 1 tsp Worcestershire Sauce, ½ tsp Wild Fork Butcher Salt & Pepper Blend
• Mix into the meat until evenly combined and slightly tacky. Cover and refrigerate at least 30 minutes, preferably overnight. Shape into about 12 meatballs.
  24 oz Wild Fork Meatball Mix
• Heat 1 tablespoon ghee over medium to medium high heat. If desired, fully cook and taste a small test patty. Brown the meatballs in batches, letting a crust form before turning. Transfer to a plate.
  1 tbsp Ghee
• Discard all rendered meatball fat and keep the browned bits. Cook the mushrooms in their marinade without adding fat. Transfer them and their cooking liquid to a clean bowl.
  16 oz Marinated Mushroom Medley
• Stir the fresh ghee and flour together in the skillet for 1 to 2 minutes. Add the remaining garlic cube and onion portions and stir until thawed.
  2 tbsp Ghee, 2 tbsp All Purpose Flour, 1 Dorot Crushed Garlic Cube, 3 Dorot Glazed Onion Portions
• Dissolve the bouillon in 1½ cups water and gradually whisk into the roux. Return the mushrooms and their liquid, leaving any visible excess oil behind. Add more water as needed. Bring briefly to a boil, add the gravy Dijon and Worcestershire, then lower the heat.
  2 cups Water, 1 tsp Beef Bouillon Powder, 2 tsp Dijon Mustard, 2 tsp Worcestershire Sauce
• Return the meatballs and simmer gently, covered, until the centers reach 160°F (71°C). Allow about 8 to 12 minutes and check the temperature. Taste before adding extra seasoning.
• Heat the mashed potatoes according to the package directions and serve with the meatballs and gravy.
  21 oz Beef Tallow Mashed Potatoes