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Baked pesto meatballs with garlic mash
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate meatballs with a flavorful basil, cashew, and parmesan dip.
Ingredients:
  • 600g turkey mince
  • 187.50 ml fresh breadcrumbs
  • 62.50 ml chopped fresh flat-leaf parsley leaves
  • 2 tsp finely chopped fresh rosemary leaves
  • 1 egg
  • 40.00 ml chunky basil, cashew and parmesan dip
  • 575g jar napoletana pasta sauce
  • Extra chopped fresh flat-leaf parsley, to serve
  • 800g sebago potatoes, peeled, chopped
  • 45g butter, chopped
  • 193.13 gm milk
Instructions:
  • Mix mince, breadcrumbs, parsley, rosemary, egg, salt, and pepper in a large bowl. Form 8 large meatballs. Make an indent in the middle of each meatball, add 1 teaspoon of dip, then reshape to encase filling. Place on a lined tray, cover, and refrigerate for 30 minutes.
  • - Preheat your oven to 200C/180C fan-forced. - Arrange meatballs in a large roasting pan and drizzle with oil. - Bake for 20 minutes until meatballs begin to brown. - Pour tomato sauce around the meatballs and continue cooking for another 30 minutes until meatballs are fully cooked.
  • While the potatoes are cooking, make the Garlic mash: Boil the potato in salted water until tender. Drain and melt butter in the saucepan. Sauté garlic until fragrant. Mash the potato, gradually adding milk until smooth. Stir in remaining butter, season with salt and pepper. Divide onto plates, top with meatballs and sauce, sprinkle parsley, and serve.

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