Nice 'n' icy crumble
A crunchy, creamy and fruity treat
Meatballs with pesto mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g lean beefmince
- small bunch basilmost leaves roughly chopped, reserving few whole to serve
- 1 tbsp Worcestershire sauce
- 1 tsp olive oil
- half a 700g bottle passatawith onions and garlic
- 1kg potatopeeled and cut into small chunks
- 150ml milk
- 2 tbsp fresh basil pesto
Nutrition: per serving
- kcal438
- fat14g
- saturates6g
- carbs51g
- sugars7g
- fibre0g
- protein31g
- salt0.96glow
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.
