Meatballs with pesto mash

Meatballs with pesto mash

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(29 ratings)

Prep: 15 mins Cook: 15 mins

Easy

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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Ingredients

  • 400g lean beef mince
    Beef

    Beef

    bee-f

    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
    Basil

    Basil

    ba-zil

    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
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 150ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 tbsp fresh basil pesto
    Pesto

    Pesto

    Pess-toh

    Pesto is a generic Italian name for any sauce made by pounding ingredients together.

    The…

Method

  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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GVB
26th Jan, 2009
3.05
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.
saclian
18th Oct, 2008
4.05
Served whith pasta. Lovely!
mariannew
12th Oct, 2008
4.05
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.
donna_wowee
9th Oct, 2008
4.05
Lovely!!!!!!!!!!!!!! Really nice, especially the pesto mash that i didn't think i'd like.
krissyb
8th Oct, 2008
5.05
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!
carolkate
7th Oct, 2008
4.05
I tried this recipe last week.It was really delicious especially the mash- which I made again with a different dish
schubun33
7th Oct, 2008
4.05
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.

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