This makes an easy mid-week meal, and can be made with fresh or frozen chestnuts. 






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  • 350 g fresh chestnuts or 250g cooked and peeled chestnuts, finely chopped (see Note)
  • 500 g chicken mince
  • 1 small brown onion, finely grated
  • 2 cloves garlic, finely chopped
  • 1 tsp finely grated lemon zest
  • 1 egg, lightly beaten
  • ⅓ cup flat-leaf parsley leaves, finely chopped
  • ½ cup dry white wine
  • ½ cup chicken stock 
  • 2 tbsp Dijon mustard
  • 200 ml reduced fat sour cream
  • 50 g baby spinach leaves
  • Pasta, mashed potatoes or rice, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time: 20 minutes

1. Combine chestnut, chicken, onion, garlic, lemon zest, egg and parsley in a large bowl.  Mix until well combined. Roll mixture into 18 meatballs.  Place onto a tray, cover and chill for 20 minutes.

2. Heat oil in a large non-stick frying pan over medium-high heat. Add meatballs and cook, turning often, for 5 minutes until evenly browned.  Remove meatballs from pan and set aside.

3. Add wine to pan and cook for 1 minute.  Stir in stock, mustard and sour cream until well combined. Add meatballs to pan. Reduce heat to medium-low, cover, and simmer, stirring occasionally, for 8-12 minutes until meatballs are cooked through. Toss through spinach. Season to taste. Serve with pasta, mashed potatoes or rice.



• Fresh chestnuts are usually available from March to July. You can also use peeled and frozen chestnuts or vacuum-packed cooked chestnuts. Find more information on preparing and cooking chestnuts here