Meatballs with pesto mash

• lean beef↗400g g

  mince

• small bunch basil↗

  most leaves roughly chopped, reserving few whole to serve

• Worcestershire sauce↗1 tbsp tbsp
• olive oil↗1 tsp tsp
• half a 700g bottle passata

  with onions and garlic

• potato↗1kg kg

  peeled and cut into small chunks

• milk↗150ml ml
• fresh basil pesto↗2 tbsp tbsp

Step-by-step instructions

1. 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. 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.