Chestnut and chicken meatballs
★★★★★ 4.7 (6)
Ingredients
Roasted Chestnuts
Spaghetti
Method
Roasted Chestnuts
- Preheat oven to 200°C (180°C fan-forced). Cut a shallow cross into the flat side of each chestnut shell
- Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
- Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Spaghetti
- Heat 1 tbs oil in a large frying pan over medium heat. Cut casings from sausages and drop small pieces of the sausage filling into pan. Cook, turning often, until browned. Transfer to a plate lined with paper towel. Set aside
- Heat remaining 1 tbs oil in the pan over medium heat. Add onion and cook, stirring often, for 3 minutes until soft. Add chilli, garlic and fennel, cook, stirring for 2 minutes. Add wine and simmer for 1 minute. Add sausage and chestnuts and cook for 10 minutes, tossing often
- Meanwhile, cook spaghetti in a large saucepan of boiling water following packet directions. Drain and return to pan. Gently toss through chestnut mixture, lemon juice and parsley. Season to taste
- Serve with lemon wedges and a drizzle of extra virgin olive oil
Roasted Chestnuts
- Preheat oven to 200°C (180°C fan-forced). Cut a shallow cross into the flat side of each chestnut shell
- Place prepared chestnuts onto a baking tray and bake for 15 to 20 minutes or until the shells split open
- Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 to 10 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath
Spaghetti
- Heat 1 tbs oil in a large frying pan over medium heat. Cut casings from sausages and drop small pieces of the sausage filling into pan. Cook, turning often, until browned. Transfer to a plate lined with paper towel. Set aside
- Heat remaining 1 tbs oil in the pan over medium heat. Add onion and cook, stirring often, for 3 minutes until soft. Add chilli, garlic and fennel, cook, stirring for 2 minutes. Add wine and simmer for 1 minute. Add sausage and chestnuts and cook for 10 minutes, tossing often
- Meanwhile, cook spaghetti in a large saucepan of boiling water following packet directions. Drain and return to pan. Gently toss through chestnut mixture, lemon juice and parsley. Season to taste
- Serve with lemon wedges and a drizzle of extra virgin olive oil
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Petercw_75335
Interesting flavours - My first time cooking fennel and chestnuts so a step outside my comfort zone. Interesting flavours that I would definitely try again. Chestnuts almost added a savour sweetness if that makes sense. Chilli added the slightest bite without being overpowering. I enjoyed making the dish which was an added bonus
+ 26 star only ratings in addition to the reviews above
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