Tarragon Meatballs:

Preheat oven to 375 degrees Fahrenheit, and line a baking sheet with parchment paper.

Combine all ingredients in the bowl of a stand mixer and mix until all ingredients are completely incorporated.

Using a 1-tablespoon dough scoop, portion out meatballs and evenly space them on the baking sheet. (This saves time and creates perfectly sized meatballs.)

Bake 25 to 30 minutes. Remove from oven and serve with garlic-tarragon gravy (next recipe).

Add drained and rinsed cashews to a blender and set aside. In a large skillet or cast-iron pan, heat butter (or ghee) and oil of choice. Add diced onion and sauté for 5 to 7 minutes, until soft. Add crushed garlic and stir.

Transfer garlic and onion to the blender with the cashews, add 2 cups of broth to start, and begin blending. Blend on high speed until the gravy is smooth and without lumps.

Transfer the gravy back into the skillet. Add vinegar, tarragon, salt and pepper. If thinner gravy is desired, add more broth.

Reduce heat to low and keep warm.

Serve over meatballs. To reheat, place in a saucepan over low heat and whisk in a bit of broth as the gravy heats to thin it out.