MEATBALLS with PARSNIP MASH & GREMOLATA
Meat
35 Min
pretty easy
4 People
Rating starstarstarstarstar
meatballs with parsnip mash & gremolata
1. Place parsnip/potato mix in a saucepan, cover with water and bring to the boil. Cook for 15 minutes, or until cooked through. Drain, return to pan. Mash with butter, salt and pepper.

2. Combine beef mince, crumbled feta and garlic in a bowl, season with pepper. Use wet hands to roll into even-sized meatballs.

3. Heat a large pan with oil over medium-high heat. Add meatballs, cook for 6 minutes, turning until browned. Thinly slice silverbeet, add to pan as you go. Once wilted, stir in crushed tomatoes, 1/2 cup water, dried herbs and honey. Simmer for 10 minutes, or until reduced and meatballs are cooked through.

4. Combine gremolata ingredients in a small bowl.

5. Slice capsicum, dice feta. Toss with leaves, vinegar and oil.

6. Serve meatballs on parsnip mash with a side of salad. Spoon over gremolata to taste.

Tip!
Add lemon zest to gremolata if you like.

Use dried oregano instead of Italian herbs if preferred.
800g diced parsnip & potato mix
20g butter

600g beef mince
1/4 packet feta cheese
2 garlic cloves, crushed
1 tbsp oil, for cooking
1/2 bunch silverbeet (rinsed)
400g crushed tomatoes
1 tsp dried Italian herbs (see tip!)
1 tbsp honey

gremolata
1/4 bunch parsley, leaves chopped
1/2 packet dill, chopped
1/2 lemon, juice
1 garlic clove, crushed
1/4 cup olive oil

1 red capsicum
1/4 packet feta cheese
60g mesclun leaves (rinsed)
1/2 tbsp red wine vinegar
1 tbsp olive oil

salt and pepper, for seasoning