- 400g lean beef mince
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- small bunch basil, most leaves roughly chopped, reserving few whole to serve
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 tbsp Worcestershire sauce
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- half a 700g bottle passata with onions and garlic
- 1kg potato, peeled and cut into small chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 150ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 2 tbsp fresh basil pesto
Pesto is a generic Italian name for any sauce made by pounding ingredients together.
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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.