In a heavy stock pot, heat the coconut oil to melt over medium heat. Add the frozen meatballs and cover. Cook on one side for about 10 minutes. Flip, cover pot again and continue to cook for about 5 more minutes. Remove meatballs to a clean bowl.

Add the tablespoon of butter and stir to melt. Add the flour and whisk, allowing to simmer for 2 minutes. Whisk in the chicken broth until smooth. Stir in the apple butter, salt and allspice.

Bring to a simmer, whisk again and stir in the cooked meatballs. Allow meatballs to simmer in the gravy for a few minutes before serving.

Meanwhile, place the potatoes on a microwave-safe plate. Poke each potato several times with a fork. Microwave on high for 10 minutes. Flip potatoes over and microwave for an additional 8 - 10 minutes, until potatoes are fork-tender. Place plate of potatoes immediately in the refrigerator to cool for about 10 minutes.

In a large microwave-safe bowl, place the butter, salt and fat-free half and half. Microwave for 2 minutes.

Carefully peel the cooked potatoes and add them to the bowl. Mash potatoes together with the melted butter, half and half and salt. Serve immediately.