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PdfIn a medium saucepan over medium-low heat, combine the cooked potato wedges, ½ cup milk, ½ cup stock, ¾ teaspoon salt, and 2 tablespoons butter. Cook until the milk begins to steam and the butter is fully melted. Reduce the heat to low and continue to cook until the potatoes are heated through, about 7 minutes.
Meanwhile, melt the remaining 2 tablespoons butter in a large sauté pan over medium heat, swirling occasionally. Once the butter is melted, add pepper and cook, stirring frequently, until toasted and fragrant, about 30 seconds.
Add the flour and cook, whisking frequently, until a thick paste forms and appears slightly golden, about 1 minute. Whisk in 1 cup stock and ½ teaspoon salt. Reduce the heat to medium-low and cook until a thick sauce forms, about 4 to 5 minutes. Taste and adjust seasonings, if needed.
Stir in 1 tablespoon milk, spinach, and Lemon Pepper Meatballs, cover, and cook until the meatballs are heated through and the spinach is wilted, about 5 to 6 minutes.
Transfer the cooked potato mixture to a large bowl, then, using a masher, mash the potatoes until mostly smooth — a few chunks are fine. Taste and season with salt, if needed.
Divide the mashed potatoes between 2 bowls and top each serving with 5 to 6 meatballs. Spoon over the cooked spinach and peppered gravy. Garnish with lemon zest and additional pepper.