Try this no-meat chestnut ‘meatballs’ recipe on your next meat-free Monday! The garlic, parsley and tomato sauce will give it a delicious flavour that will remind you of the classic Italian dish, but the use of chestnuts in place of mince-meat means vegetarians can get in on the meatball action too.
Ingredient (serves 4)
200g pouch of Merchant Gourmet Chestnut Puree
1 large onion, peeled and finely chopped
1 tin of chopped tomatoes with their juice
100g breadcrumbs
250g Merchant Gourmet Ready to Eat Puy lentils
3 garlic cloves, peeled and finely chopped
4tbsp sliced parsley, plus 2tbsp to finish
1 egg yolk
3tbsp extra virgin olive oil
A little flour for dusting your hands
Salt & freshly ground black pepper
Pasta or bread, to serve
Method
Start with the tomato sauce. Get a large shallow pan. Add the onions and olive oil.
Sweat for six minutes until the onion is soft. Add the tinned tomato and water.
Simmer gently while you make the chestnut balls. To do this, get a large bowl and add the chestnut puree, breadcrumbs, cooked lentils, chopped garlic, four tablespoons sliced parsley and the egg yolk. Season to taste, then roll the mixture into 28 balls.
Add the chestnut balls to the simmering sauce in a single layer. Brush each one with the sauce. Simmer for 20 minutes, repeating the brushing three times. Sprinkle the remaining parsley over the top.
Serve with pasta or bread.
Recipe by Alex Mackay for Merchant Gourmet
