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Meatballs with pesto mash

Meatballs with pesto mash

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A star rating of 4 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
  • Egg-free
Nutrition: per serving
HighlightNutrientUnit
kcal438
fat14g
saturates6g
carbs51g
sugars7g
fibre0g
protein31g
low insalt0.96g
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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

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2008

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Overall rating

A star rating of 4 out of 5.33 ratings
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