Italian Meatballs with Cheesy Parsnip Mash Recipe | myfoodbook

Ingredients

• 2 slices white bread, crusts removed
• 1/2 cup Devondale Milk
• 500g beef mince
• 1 medium brown onion, finely diced
• 1 clove garlic, crushed
• 1 egg, lightly beaten
• 1/3 cup finely chopped basil leaves
• 1/3 cup finely chopped parsley leaves
• 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 packet Devondale Three Cheese Sauce