Beef Meatballs With Parsnip Mash

• 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

1. Combine ground beef and 1/2 the parsley. Shape into meatballs, each using around 1 tbsp mixture.
2. 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.
3. 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.
4. 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.

ground beef, parsley, vegetable oil, spanish onion, garlic, bacon, carrots, stalks celery, tomatoes, parsnips, potatoes, butter, warm milk

Taken from recipes-plus.com/api/v2.0/recipes/32168 (may not work)