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Chestnut and chicken meatballs

Chicken and mince roasted chestnut recipe
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Recipe by: Chestnuts Australia
chestnutsaustralia.com.au
Average: 4.4 (7 votes)
35 Collected
Difficulty
Easy
Category
Cuisine
-
Prep:  25 min + chilling time
Cook:  20 min
Makes:  18 meatballs
Serves:  4

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Chestnut and chicken meatballs
Ingredients:
How to roast chestnuts
Chestnut Chicken Meatballs
Method:
How to roast chestnuts
  1. Preheat oven to 200°C (180°C fan-forced)
  2. 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.
  3. Once cooked, remove chestnuts from the heat and wrap in a clean tea towel for 5 minutes. While chestnuts are still warm, quickly peel off the outer brown shell and remove the papery thin skin underneath.
Chestnut Chicken Meatballs
  1. 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
  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. 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
  4. 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

Reviews for Chestnut and chicken meatballs

4.42857
Average: 4.4 (7 votes)