Meatballs With Pesto Mash
In this recipe, succulent meatballs are cooked to perfection in a flavorful basil-infused passata. Served on a bed of creamy pesto mashed potatoes, this dish is a comforting and satisfying meal that is sure to please your taste buds. Enjoy the delicious combination of basil and beef in every bite!
— Constant Cookbook
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
Instructions
- 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.
Cook Time
15M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 438 calories
- Fat Content: 14 grams fat
- Saturated Fat Content: 6 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 7 grams sugar
- Protein Content: 31 grams protein
- Sodium Content: 0.96 milligram of sodium
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