A rustic Italian-style family dinner, with herby mashed potatoes
Prep:15 mins Cook:15 mins
Nutrition per serving
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
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.
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