Meatballs with pesto mash

A rustic Italian-style family dinner, with herby mashed potatoes
PREP 15 mins
COOK 15 mins


  • calories 438
  • carbs 51
  • saturated fat 6
  • sugar 7
  • protein 31
  • fat 14
  • fibre 0
  • salt 0.96


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


  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.