Italian Style Meatballs with Basil
& Parmesan Mashed Potato



SERVES: 4 – 5


Meatballs in Tomato Soup

1/3 cup fresh breadcrumbs

¼ cup milk
250g beef mince
250g pork mince
2 cloves garlic, crushed
3 teaspoons dried Italian mixed herbs
1 egg, lightly beaten
¼ cup grated parmesan
Salt flakes and freshly ground black pepper
1 tablespoons olive oil
1 large brown onion, diced
700g jar tomato passata with basil
Salt flakes and freshly ground black pepper


Basil and Parmesan Mashed Potato

1.5kg bag Spud Lite potatoes, peeled and quartered

30g unsalted butter
¾ cup milk
1 teaspoon finely grated lemon zest
¾ cup grated parmesan
Salt flakes and freshly ground black pepper
1/3 cup basil, roughly chopped


1. For the meatballs, combine breadcrumbs and milk together in a small mixing bowl and leave to stand for 5 minutes.

2. Using clean hands combine beef and pork minces, 1 clove garlic, 2 teaspoons dried herbs, egg, parmesan and breadcrumb mixture, salt and pepper together in a medium mixing bowl, mixing until well combined. Using a tablespoon as a measure, roll mixture into balls. Place meatballs onto a plate until required.

3. For the sugo, heat olive oil in a large saute pan over low heat. Add onion, remaining garlic and 1 teaspoon dried herbs, stirring to combine. Cover and cook for 10 minutes or until onion is tender. Add passata, stirring to combine and season with salt and pepper.

4. Meanwhile for the mash potato, steam potatoes for 15 minutes or until very tender. Drain saucepan and return potatoes to the pan. Using a potato masher or ricer, mash potatoes until smooth. Return potatoes to pan over a medium heat, stirring constantly for 1-2 minutes, to help the mashed potato dry out.

4. Add butter, milk, zest, parmesan, salt, pepper and basil to mashed potatoes, stirring until mixture is smooth.

5. To serve, divide mash between bowls and top with meatballs. Sprinkle over extra parmesan, if desired.



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