The chunky basil, cashew and parmesan dip adds a great twist to traditional meatballs.
- 600g turkey mince
- 3/4 cup fresh breadcrumbs
- 1/4 cup chopped fresh flat-leaf parsley leaves
- 2 teaspoons finely chopped fresh rosemary leaves
- 1 egg
- 2 tablespoons chunky basil, cashew and parmesan dip
- 1 tablespoon olive oil
- 575g jar napoletana pasta sauce
- Extra chopped fresh flat-leaf parsley, to serve
- 800g sebago potatoes, peeled, chopped
- 45g butter, chopped
- 2 garlic cloves, crushed
- 3/4 cup milk
- Combine mince, breadcrumbs, parsley, rosemary and egg in a large bowl. Season with salt and pepper. Shape mixture into 8 large meatballs. Using your thumb, make a large indent in the middle of 1 meatball. Carefully spoon 1 teaspoon dip into hole. Re-roll mince to enclose filling. Repeat with remaining meatballs and dip. Transfer to a tray lined with baking paper. Cover. Refrigerate for 30 minutes.
- Preheat oven to 200C/180C fan-forced. Place meatballs in a large roasting pan (see notes). Drizzle with oil. Bake for 20 minutes or until starting to brown. Pour tomato sauce around meatballs. Cook for 30 minutes or until meatballs are cooked through.
- Meanwhile, make Garlic mash: Cook potato in a large saucepan of boiling, salted water for 20 minutes or until tender. Drain. Melt 25g butter in the saucepan over medium heat. Add garlic. Cook for 30 seconds or until fragrant. Remove from heat. Return potato to pan. Mash to combine (see notes). Gradually add milk, mashing until smooth. Stir in remaining butter. Season with salt and pepper. Divide mash between serving plates. Top with meatballs and sauce. Sprinkle with extra parsley. Serve.