Meatballs with pesto mash

Meatballs with pesto mash

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(29 ratings)

Prep: 15 mins Cook: 15 mins


Serves 4
A rustic Italian-style family dinner, with herby mashed potatoes

Nutrition and extra info

  • Freezable
  • Egg-free

Nutrition: per serving

  • kcal438
  • fat14g
  • saturates6g
  • carbs51g
  • sugars7g
  • fibre0g
  • protein31g
  • salt0.96g
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  • 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
    olive oil

    Olive oil

    ol-iv oyl

    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.



  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.

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Comments, questions and tips

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21st Oct, 2010
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.
1st Oct, 2010
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. :}
9th Aug, 2010
Any ideas for something to replace the Worcestershire sauce? I cant be bothered to buy some just for this..
2nd Apr, 2010
Tried this last night, all the family loved, would definitely use this recipe again
7th Dec, 2009
this dish is delicious, the pesto mash really compliments the tomato sauce. next time i will add more pesto to the mash :)
4th Oct, 2009
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.
23rd Jun, 2009
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.
21st Apr, 2009
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.
carina34's picture
3rd Apr, 2009
The pesto mash was yummy but the meatballs were rather dry and hard.
11th Feb, 2009
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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