I had some beef meatballs that I’d picked up on special, so I wanted to use them.

I also had some tarragon still (now finished), and picked up a few other veges to complement them all, basically aiming to make meatballs & gravy style thing, but without cream (so no Swedish meatballs for instance).

Ultimately I went with something like:

https://acadianatable.com/2019/09/30/cajun-meatball-fricassee/

(I had pre-made meatballs so most of this recipe is redundant, but to give you an idea of what I meant with meatballs & gravy this isn’t that far off- except I probably had more liquid with my roux than it looks here, and much more veges)

I browned the meatballs & set them aside, made a quick roux with olive oil (only about 10 mins of stirring, not a dark roux at all), incorporated some beef stock, threw in a heap of veges (leeks, carrots, capsicum, spinach), spices (fresh tarragon, dried oregano & all spice) simmered for a while, added back the meatballs, covered for 20 minutes stirring every 5 until it thickened.

It was quite delicious once I’d tuned the seasoning. In hindsight I’d meant to add some acid, but the dish wasn’t at all too fatty and I didn’t notice in the moment!

I did not serve it with a carb as most recipes would call for- I’m having a bit of a month being low carb and otherwise taking it easy on the low-nutrient calories. I’m not remotely trying to deprive G though, so often giving him extra carbs I’m not having (like toast soldiers with last nights soup) and giving L the option of what she wants. L just passed 1,000kms run for the year, so if she wants carbs she can have carbs - she’s amazing.