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Prep time 15 minutes
Cook time 40 minutes
Yield: Serves or Makes 6-8
Preheat oven to 400ºF. Line a sheet pan with parchment paper; set aside.
To make the meatballs, combine eggs, milk, breadcrumbs, onion, salt, pepper and herbs in a large bowl. Mix in the ground beef with your hands until everything is evenly distributed. Let sit for 10 minutes.
Shape beef mixture into balls, about 1/3 cup each. Place on prepared sheet pan. Bake for 20 minutes.
To make the glaze, while meatballs are cooking, combine all ingredients in a saucepan. Bring to a low boil and let simmer for 10 minutes.
Pour over cooked meatballs. Serve hot, over pureed parsnips (recipe below).
Put parsnips in a pot. Season with salt and pour in milk and heavy cream. Add garlic, thyme and bay leaf. Bring to a boil and reduce to simmer. Cook until fork-tender, about 15 minutes.
Use a slotted spoon to transfer parsnips into a food processor. Add butter and just enough milk mixture from cooking the parsnips to puree and achieve whipped cream-like texture.
Season with salt and black pepper. Garnish with fresh parsley.