Beef Meatballs With Parsnip Mash - cooking recipe

Ingredients

1 1/4 lb ground beef
3 tbsp chopped fresh flat-leaf parsley leaves
2 tbsp vegetable oil
1 None medium Spanish onion, cut into thin wedges
2 cloves garlic, minced
3 slices bacon, chopped
2 None medium carrots, peeled, cut into 3/4 inch pieces
3 stalks celery, thinly sliced
1 (28 oz) can chopped tomatoes
1 lb small parsnips, peeled, chopped
2 None medium potatoes, peeled, chopped
1 1/2 tbsp butter
1/3 cup warm milk

Preparation

Combine ground beef and 1/2 the parsley. Shape into meatballs, each using around 1 tbsp mixture.
Heat 1 tbsp oil in a large frying pan over medium heat. Cook meatballs for 5 mins, or until golden brown. Transfer to a heatproof plate.
Add remaining oil to pan. Cook onion, garlic and bacon, stirring, for 3-4 mins, or until onion softens. Add carrots and celery. Cook, stirring, for 3 mins. Add tomatoes and 1/2 cup water. Return meatballs to pan and bring to a boil. Reduce heat and simmer, uncovered, for 15-20 mins, or until meatballs are cooked through.
Meanwhile, for the parsnip mash, combine parsnips and potatoes in a medium saucepan. Cover with cold water. Bring to a boil and cook for 15 mins, or until tender. Drain then transfer to a heatproof bowl. Add butter and milk. Mash until smooth. Add remaining parsley. Season. Spoon mash onto plates. Top with meatballs and sauce. Serve.