- 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.
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.