Name: Italian Meatballs with Cheesy Parsnip Mash
Prep time: 15 min
Cook time: 20 min
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

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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 in a large frying pan 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 mins for the steam to evaporate from the potato
Return to saucepan and mash with a potato masher until smooth. Heat sauce according to packet instructions. Stir cheese sauce into mash and season to taste
Serve Cheesy Parsnip Mash topped with Italian Meatballs

Tips & Hints:

Parnsip Mash is delicious served with pork, chicken or lamb. Also use as a delicious topping for cottage or shepherd's pie.
Devondale cheese sauces can be used to add flavour and creaminess to regular mashed potato.

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 in a large frying pan 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 mins for the steam to evaporate from the potato
Return to saucepan and mash with a potato masher until smooth. Heat sauce according to packet instructions. Stir cheese sauce into mash and season to taste
Serve Cheesy Parsnip Mash topped with Italian Meatballs

Tips & Hints:

Parnsip Mash is delicious served with pork, chicken or lamb. Also use as a delicious topping for cottage or shepherd's pie.
Devondale cheese sauces can be used to add flavour and creaminess to regular mashed potato.

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 in a large frying pan 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 mins for the steam to evaporate from the potato
Return to saucepan and mash with a potato masher until smooth. Heat sauce according to packet instructions. Stir cheese sauce into mash and season to taste
Serve Cheesy Parsnip Mash topped with Italian Meatballs

Tips & Hints:

Parnsip Mash is delicious served with pork, chicken or lamb. Also use as a delicious topping for cottage or shepherd's pie.
Devondale cheese sauces can be used to add flavour and creaminess to regular mashed potato.