Grate carrot, parsnip, and onion, place in a nonstick pan. Heat over medium, stirring frequently, until vegetables start to “sweat” out their moisture.

Add garlic, continue to cook until liquid disappears.

Remove from heat, transfer to a mixing bowl to cool slightly.

Once vegetables are cool enough to handle, add beef, pork, parsley, eggs, cracker crumbs, potato starch, pepper, and salt.

Using your (clean!) hands, gently mix everything together until it’s all well incorporated into the mix. Be gentle- you want to just mix, not squeeze and compress it much!

Shape meat mixture into meatballs – about 1 ½″ in diameter. You’ll end up with about 60 meatballs.

Heat vegetable oil in a large pan. Once hot, brown meatballs in batches, turning every so often to ensure even browning. Transfer browned meatballs to a plate as you finish each batch.

In a large pot, whisk together beef broth and potato starch until smooth. Bring to a simmer over medium heat.

Add parsley, salt, and pepper, continue to cook – whisking frequently – until thickened.

Add meatballs, continue to simmer for 10-15 minutes.

If making these for a party, you can cook the gravy in a smaller pot.

Add the browned meatballs to a crock pot, pour the thickened gravy over top, and heat for at least 30 minutes on high before serving. Turn heat down to low or “Warm” while serving.