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
2 tbsp fresh basil pesto
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.
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.