- 15 mins
- 20 mins
- Serves 4
|2 Slices white bread, crusts removed|
|125ml Full Cream Fresh Milk|
|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|
|1 cup Tasty Shredded Cheese|
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.