1. Melt butter in a small pot over low-medium heat, then add garlic and sauté for 1-2 minutes.

2. Whisk in the flour and onion powder until well-mixed, then add the bone broth, Worcestershire, and soy sauce. Whisk all ingredients together and ensure there are no clumps.

3. Softly boil the mixture, stirring occasionally, for 10 minutes or until you have reached your desired thickness. Season with salt and pepper to taste.

1. Place the peeled potatoes and in a large pot and fill with enough water to cover them by an inch. Bring to a soft, medium boil and cook for 30 minutes, or until you can smoothly push a butter knife through each potato.

2. Drain and place the potatoes in a mixing bowl. Break them up with a masher (or use a hand mixer for extra fluffy potatoes) until all clumps are gone.

3. Slowly mix in the milk, butter, garlic, paprika, salt, pepper, and garlic powder, then stir in the thyme.

1. Preheat oven to 375°F.

2. Line a baking sheet with parchment paper and spread the meatballs evenly over it.

3. Bake until they reach an internal temperature of 165°F, about 7-10 minutes (or 10-15 minutes if you like the outside edges a little more crispy). Remove from oven.

1. On a large serving plate, pile the potatoes high, pour a layer of gravy over the top, and then stack the meatballs. Pour another layer of gravy and garnish with more thyme and another sprinkle of paprika.

2. Serve with a large serving spoon and share with friends and family!