Chestnut & Chicken Meatballs

Shop local this autumn with curated recipes and fresh produce from the Market.

Ingredients

• 250g cooked and peeled chestnuts, finely chopped
• 500g chicken mince
• 1 small brown onion, finely grated
• 2 garlic cloves, finely chopped
• 1 tsp finely grated lemon zest
• 1 egg, lightly beaten
• 1/3 cup flat-leaf parsley leaves, finely chopped
• ½ cup dry white wine
• ½ cup chicken stock
• 2 tbsp Dijon mustard
• 200ml reduced fat sour cream
• 50g baby spinach leaves
• Pasta, mashed potatoes or rice, to serve

Method

To make the meatballs, combine chestnuts, 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.

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.

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.