Meatballs with Pesto Mash Recipe
Ingredients
| Lean beef mince - 400 g/14 oz | ||
| Basil - small bunch, most leaves roughly chopped, reserve few whole to serve | ||
| Worcestershire sauce | 1 Tablespoon | |
| Seasoning - to taste | ||
| Olive oil | 1 Teaspoon | |
| Passata with onions and garlic - 1/2 x 700 g bottle | ||
| Potatoes - 1kg/2lb 4 oz, peeled and cut into small chunks | ||
| Milk | 150 Milliliter | |
| Fresh basil pesto - 2 tbsp | ||
Directions
MAKING
1) In a bowl, combine the beef mince, 1/2 the chopped basil, Worcestershire sauce and seasoning together.
2) Mix thoroughly and shape the beef mixture into 16 meatballs.
3) In a non-stick frying pan, heat oil and fry the meatballs, turning for 5 minutes, until browned.
4) Stir in the passata and remaining chopped basil.
5) Simmer over a low heat for 10 mins, until the meatballs are thoroughly cooked.
6) Boil potatoes for 10-15 mins until tender; drain thoroughly.
7) Return the potatoes into the saucepan over a low heat and mash well.
8) Stir in the milk, then marble through the basil pesto.
SERVING
9) Mound the potato mash on 4 plates, spoon over the meatballs, then sprinkle with the reserved basil and serve the Meatballs with Pesto Mash immediately.
1) In a bowl, combine the beef mince, 1/2 the chopped basil, Worcestershire sauce and seasoning together.
2) Mix thoroughly and shape the beef mixture into 16 meatballs.
3) In a non-stick frying pan, heat oil and fry the meatballs, turning for 5 minutes, until browned.
4) Stir in the passata and remaining chopped basil.
5) Simmer over a low heat for 10 mins, until the meatballs are thoroughly cooked.
6) Boil potatoes for 10-15 mins until tender; drain thoroughly.
7) Return the potatoes into the saucepan over a low heat and mash well.
8) Stir in the milk, then marble through the basil pesto.
SERVING
9) Mound the potato mash on 4 plates, spoon over the meatballs, then sprinkle with the reserved basil and serve the Meatballs with Pesto Mash immediately.
Chef
