Start with zucchini and potatoes in cast iron skillet. Cover with beef broth, add water as needed till submerged, boil 15 minutes. Set vegetable aside, covered. Pour left over cooking liquid in cup. Keep cooked potatoes in dry hot skillet one more minute to firm up.

Mashed potatoes taste creamier when put through the food mill. Put cooked potatoes in foodmill with pepper and some cooking liquid, mash, or use potato masher. I used red potatoes because my russet and yukon potatoes are getting mealy this time of year, just before the new crop comes in. The food mill keeps the potato skins in the mill but you get the vitamins.

Make sauce. Add cream powder and all purpose cake flour to luke warm beef broth in sauce pan, whisk, add cultured butter, melt and whisk, bring to boil, cover, set aside.

Thawing white bread takes 3 minutes. Remove crusts and save to make soup later, dice bread.

Size meatballs to cook evenly and juicy in your air fryer. It takes one or two tries to find the perfect size so they dont touch and cook in and out perfectly. I make meatballs that are a heaping tablespoon each, four meatballs per cup of meat, 16 meatballs per dinner for two. Mix meats, onions, bread, spices in dough maker, knead throughly, make meatballs, single layer on bottom of air fryer, not touching each other. Air fry 15 minutes at 400F degrees.

Serve on big dinner plate with mashed potato in center, meatballs on top, vegetables on the side, lots of sauce on top, nutmeg dusting on top of that, enjoy.