Food / 6 June, 2017 / My Baba

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

Serves 4

Ingredients

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

Method

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.

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