Meatballs with pesto mash

Ingredients

• 400 g ground beef lean
• 1 small bunch basil whole roughly chopped
• 1 tbsp worcestershire sauce 
• 1 tsp olive oil 
• 700 g passata with onions and garlic
• 1 kg potatoes peeled cut into small chunks
• 150 ml milk 
• 2 tbsp basil fresh

Equipment

• frying pan
• sauce pan

Directions

1. Mix the mince with half the chopped basil, the Worcestershire sauce and some seasoning, then use your hands to shape into 16 meatballs.
2. 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.
3. Meanwhile, boil potatoes for 10-15 mins until tender.
4. 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.