Meatballs with pesto mash

Recipe uploaded by

Good Food

7 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bc500

  07 October 2008

  bc500 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Linn

  18 October 2008

  Linn rated and commented on this recipe

  

  Served whith pasta. Lovely!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7711/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 4

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.