Name: Meatballs with pesto mash
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 400g lean beef mince; small bunch basil most leaves roughly chopped, reserving few whole to serve; 1 tbsp Worcestershire sauce; 1 tsp olive oil; half a 700g bottle passata with onions and garlic; 1kg potato peeled and cut into small chunks; 150ml milk; 2 tbsp fresh basil pesto

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Meatballs with pesto mash

Meatballs with pesto mash

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4 out of 5.36 ratingsRate

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A rustic Italian-style family dinner, with herby mashed potatoes

Freezable

Egg-free

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Ingredients

Nutrition

Units:

MetricUS

400g lean beef

mince
small bunch basil

most leaves roughly chopped, reserving few whole to serve
1 tbsp Worcestershire sauce
1 tsp olive oil
half a 700g bottle passata

with onions and garlic
1kg potato

peeled and cut into small chunks
150ml milk
2 tbsp fresh basil pesto

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Nutrition: per serving

kcal438
fat14g
saturates6g
carbs51g
sugars7g
fibre0g
protein31g
salt0.96g

low

Method

step 1

Mix the mince with half the chopped basil, the Worcestershire sauce and some seasoning, then use your hands to shape into 16 meatballs. Heat a non-stick frying pan, add the oil, then fry the meatballs, turning, for 5 mins until browned. Tip in the passata and remaining chopped basil. Simmer gently for 10 mins until the meatballs are cooked through.
step 2

Meanwhile, boil potatoes for 10-15 mins until tender. Drain well, then return to the saucepan over a low heat and mash – leaving the heat on will help to dry out the potatoes for a fluffier mash. Stir in the milk, then marble through the pesto. Pile the mash onto 4 plates, spoon over meatballs and serve scattered with the reserved basil.

Recipe from Good Food magazine, October 2008

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A star rating of 4 out of 5.36 ratings

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