Food / 6 June, 2017 / My Baba

No Meat Chestnut “Meatballs” with Garlic, Parsley and Tomato Sauce

Serves 4


200g pouch of Merchant Gourmet Chestnut Puree
1 large onion, peeled & 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
4 tbsp sliced parsley, plus 2 tbsp to finish
1 egg yolk
3 tbsp extra virgin olive oil
A little flour for dusting your hands
Salt & freshly ground black pepper


Start with the tomato sauce. Get a large shallow pan. Add the onions and olive oil. Sweat for 6-7 minutes until the onion is soft. Add the tinned tomato and water. Simmer gently while you make the chestnut balls.

Get a large bowl. Add the chestnut puree, breadcrumbs, cooked lentils, chopped garlic, 4 tbsp sliced parsley and the egg yolk. Season to taste. Squeeze the mixture. Roll it 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 3 times. Sprinkle the remaining parsley over the top.
Serve with pasta or bread.

Recipe from food specialists Merchant Gourmet, created in collaboration by Alex Mackay

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