Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. preheat your oven to grill for use in Step 2. Bring a medium saucepan of salted water to the boil for use in Step 3.

Washing Instruction

Wash your hands, potatoes and green beans well. Rinse your mint thoroughly and drain on paper towel.

Mariella's Tip

Pesto is a great way to spice up any meal. Add it to wraps, salads, sandwiches or stuff your chicken breasts with it. The fresh herbs make it a great addition to your diet.

Step 1 - Pesto Mash

Cook your quartered potatoes in a large saucepan of salted water for 12-15 minutes until tender. Drain through a colander once done and rustically mash until smooth, folding in your butter and basil pesto. Taste and season to your liking with salt and pepper.

Step 2 - Minted Mozzarella Meatballs

While your potatoes are cooking; mix your beef mince along with the meat spice, crushed garlic, chopped mint and whisked egg in a large mixing bowl. Season with salt and pepper and roll into roughly 30g balls, 3-4 per person. Heat a large frying pan over med-high heat, add a glug of olive oil and fry your meatballs for 4-5 minutes until well browned. Proceed to add your DailyDish Balsamic Pomodoro sauce and beef stock and bring your sauce to the boil. Transfer your meatballs to a medium baking dish, top with your grated mozzarella and pop into the oven on the grill for 1-2 minutes so that your cheese can gratinate.

Step 3 - Blanched Green Beans

Once the water in your medium saucepan has come to the boil, cook your green beans for 5-6 minutes until just about tender. Remove with a slotted spoon or tongs and toss in a medium mixing bowl with a touch of olive oil, salt and pepper.

To Serve

Divide your pesto mash amongst your servings and top with your minted mozzarella meatballs and blanched green beans.