Grate carrot, parsnip, and onion (I love my food processor!), 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 a few at a time, turning every so often to ensure even browning. Transfer browned meatballs to a plate as you finish each batch.