No Meat Chestnut ‘Meatballs’ with Garlic, Parsley and Tomato Sauce
Serves: 4
This is a mouth-watering, made-in-minutes meal by Alex Mackay
Ingredients:
200g pouch of Merchant Gourmet Chestnut Puree 1 large onion, peeled and finely chopped 1 tin of chopped tomatoes with 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 free range egg yolk 3 tbsp rapeseed oil A little flour for dusting your hands Salt and freshly ground black peppermethod:
- Start with the tomato sauce. Get a large shallow pan. Add the onions and rapeseed 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.
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