Meatballs with pesto mash

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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.

PER SERVING

438 kcalories, protein 31g, carbohydrate 51g, fat 14 g, saturated fat 6g, fibre 0g, salt 0.96 g

Latest comments and suggestions

• schubun

  07 October 2008

  schubun rated and commented on this recipe

  

  I tried this receipe yesterday and and would definitely do this again, although I substituted the passata for chopped tinned tomatoes and added onion and garlic to the sauce as well as some fresh tomatoes and mixed herbs. The pesto mash was absolutely delicious.

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• bc500

  07 October 2008

  bc500 rated this recipe

  

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• katesbest

  07 October 2008

  katesbest rated and commented on this recipe

  

  I tried this recipe last week.It was really delicious especially the mash- which I made again with a different dish

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• Krissy

  08 October 2008

  Krissy rated and commented on this recipe

  

  this was lovely comfort food, we substituted the passata for chopped tomatoes as well which was fine. wish i'd added some garlic and onions to add a bit more flavour as the tinned toms didn't already contain ir. Never put pesto in mash before but it was lovely and complimented the meatballs really well. Will definitely make again!

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• donna_wowee

  09 October 2008

  donna_wowee rated and commented on this recipe

  

  Lovely!!!!!!!!!!!!!! Really nice, especially the pesto mash that i didn't think i'd like.

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• Marianne

  12 October 2008

  Marianne rated and commented on this recipe

  

  Made this last night - thanks to Krissy I did my own passata with plenty of onions & garlic. Made the meatballs a bit lighter with 50/50 beef & pork mince plus breadcrumbs and an egg to bind, but plenty of basil. Went down very well, and the mash is a good complement.

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• Linn

  18 October 2008

  Linn rated and commented on this recipe

  

  Served whith pasta. Lovely!

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• flash

  10 January 2009

  flash rated this recipe

  

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• Gemma

  26 January 2009

  Gemma rated and commented on this recipe

  

  Made my own sauce with chopped tomatoes rather than using passata and added worcester sauce, black pepper and a bit of chilli. Meatballs were a bit dry for my taste - I can be a bit funny about minced beef. I would the take suggestion of Marianne above and blend the minced beef with breadcrumbs and pork mince. Pesto mash was nice and the boys in my family enjoyed this very much. I didn't think this was a nice as the herbed Turkey Meatballs.

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• Hannah =)

  11 February 2009

  Hannah =) commented on this recipe

  I used this as my first design idea for my Food Technology GCSE, and it was perfect. The mash was a different idea to serve with meatballs, I would have usually gone for pasta. I added a tablespoon of grated cheese to the mash, which really complemented the pesto, and the mash tasted great If I did this dish again, I would probably use an egg to bind them, as Marianne did, as the meatballs were crumbly sometimes. Definately make this dish again... my food tech teacher loved it :) Thanks

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• CarinaEdward

  03 April 2009

  CarinaEdward rated and commented on this recipe

  

  The pesto mash was yummy but the meatballs were rather dry and hard.

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• Caroline Williams

  21 April 2009

  Caroline Williams commented on this recipe

  Really nice, new family favourite for hungry husband and toddler - I made extra meatballs and stuck them in the freezer for a quick midweek dinner.

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• wera

  23 June 2009

  wera commented on this recipe

  I added a thick slice of bread soaked in water&drained and an egg to the meat before forming the meatballs. The resulting meatballs were good, but the pesto mash was fabulous! Me and my boyfriend totally loved it! It was especially good because I used fresh pesto I made 2 days earlier. Will definitely make it again.

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• Melanie Day

  04 October 2009

  Melanie Day commented on this recipe

  This was an easy to make dish. The meatballs held their shape well and didnt fall apart during cooking. The petso was a nice change to be added to the mash.

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Egg-free

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

PER SERVING

438 kcalories, protein 31g, carbohydrate 51g, fat 14 g, saturated fat 6g, fibre 0g, salt 0.96 g

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