Meatballs with Cheesy Mash

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600g

750g

2 Slices white bread, crusts removed

500g beef mince

1 medium brown onion, finely diced

1 garlic clove, crushed

1 egg, lightly beaten

1/3 cup basil leaves, finely chopped

1/3 cup parsley leaves, finely chopped

salt and cracked black pepper, to taste

olive oil, for cooking

500g jar tomato and basil pasta sauce

500g Desiree (or other waxy) potatoes, peeled and cut into chunks

250g parsnips, peeled and cut into small chunks

Soak bread in milk for 10 minutes until very soft, squeeze out milk and combine with mince, onion, garlic, egg and herbs in a bowl. Season to taste. Roll tablespoons of mixture into balls and set aside.
Heat oil, over medium heat, in a large frypan and cook the meatballs, turning frequently, until browned. Pour over pasta sauce and 1/2 cup water and simmer for 10-15 minutes or until meatballs are cooked through.
Meanwhile, boil or steam potatoes and parsnip for about 15 minutes or until cooked through and very tender. Drain and set aside for 5 minutes for the steam to evaporate from the potato. Return to saucepan and mash until smooth. Stir cheese into mash and season to taste. Serve topped with Italian Meatballs.