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