Meatballs with pesto mash

Latest comments and suggestions

Results 1-20

• 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

  09 October 2008

  Donna 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:
• flash

  10 January 2009

  flash rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  Flag as inappropriate

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

  Your name: Reason:
• 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

  Flag as inappropriate

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

  Your name: Reason:
• CarinaEdward

  03 April 2009

  CarinaEdward rated and commented on this recipe

  

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

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  Flag as inappropriate

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

  Your name: Reason:
• 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.

  Flag as inappropriate

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

  Your name: Reason:
• Em.x

  07 December 2009

  Em.x rated and commented on this recipe

  

  this dish is delicious, the pesto mash really compliments the tomato sauce. next time i will add more pesto to the mash :)

  Flag as inappropriate

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

  Your name: Reason:
• squaccy

  24 January 2010

  squaccy rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Blushy

  02 April 2010

  Blushy rated and commented on this recipe

  

  Tried this last night, all the family loved, would definitely use this recipe again

  Flag as inappropriate

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

  Your name: Reason:
• Ruth

  09 August 2010

  Ruth commented on this recipe

  Any ideas for something to replace the Worcestershire sauce? I cant be bothered to buy some just for this..

  Flag as inappropriate

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

  Your name: Reason:
• Cramps

  01 October 2010

  Cramps commented on this recipe

  Hi there Ruth why not try some HP sauce? I add it to most of my meat dishes workes really well,hope it does for you cheers. :}

  Flag as inappropriate

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

  Your name: Reason:
• Rooter

  21 October 2010

  Rooter rated and commented on this recipe

  

  This was tasty, added extra onion and garlic and some fresh tomatoes... not convinced on the pesto mash but it did go well with the meat. Hubby and 8yr old loved it, 2yrs old did not.

  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

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

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 Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast 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 Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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, sugar 7g, salt 0.96 g

Advertisement

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.