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Meatballs with pesto mash

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

  • Prep: 15 mins
    Cook: 15 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 438
  • Carbohydrates 51
  • Saturated Fat 6
  • Sugar 7
  • Protein 31
  • Fat 14
  • Fibre 0
  • Salt 0.96

Nutrition per serving

  • Calories 438
  • Carbohydrates 51
  • Saturated Fat 6
  • Sugar 7
  • Protein 31
  • Fat 14
  • Fibre 0
  • Salt 0.96

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

Method

  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.

  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.

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