Cut carrots once lengthways, then cut into 2-3cm half circles.
Place in a small saucepan with butter, oil, onion, and sugar. Add a dash of water. Heat on low to medium heat with lid on.
Cook for 20 minutes or until carrots are tender, stirring regularly. Make sure there is always enough liquid in the pot, adding more water if necessary.
Season with salt, pepper, and parsley. Cook for a further 5 minutes before serving.
In the meantime, place potatoes in a medium-sized pot filled with enough cold water to cover and 2 tsp salt. Bring to a boil. Reduce to rolling simmer and cook for 15 minutes.
When you can insert a fork into the potatoes and it comes out easily, drain, retaining some of the cooking liquid in the pot. Return the drained potatoes to the pot and add butter, milk or cream and 1/4 tsp salt.
Mash with a potato masher until smooth. Taste and add more butter, milk/cream, or salt to taste. Serve with extra butter on top.
While the potatoes are cooking, make the meatballs. Starting with the mince, place all the ingredients except the oil in a large bowl. Using a fork, carefully combine, making sure not to compress the mixture.
Form meatballs with your hands to the desired size, working them only until they are just formed. Take care not to compress or work the mixture too much.
Heat a heavy-based pan to medium heat. Add oil or lard, enough to cover the base of the pan. Once melted, add the meatballs, leaving enough space in between.
Sear on both sides, then reduce the heat to low and fry for approximately 10 minutes or until meatballs are cooked through and browned.
Cook for further 5 minutes before serving
Serve meatballs, mash and carrots on a plate and enjoy a hearty family meal.