This recipe is my adaptation of this chicken and
chestnut balls recipe. I made it on 16 May 2021. It's a lot of work, and I don't know if it was worth it.
Ingredients
quantity
ingredient
step
250 g
chestnuts, cooked, peeled and finely chopped
1
500 g
chicken thigh, skinned and boned
1
100 g
onion, finely grated
1
10 g
garlic, crushed
1
2 g
lemon zest, grated
1
1
egg, lightly beaten
1
10 g
salt
1
10 g
flat-leaf parsley leaves, finely chopped
1
125 ml
white wine
2
125 ml
stock
2
30 g
Dijon mustard
2
200 ml
sour cream
2
50 g
“baby” spinach leaves
3
Preparation
Combine chestnuts, chicken, onion, garlic, lemon zest, egg, salt and parsley in a large
bowl. Mix until well combined. Roll mixture into 18 meatballs (about 45 g each).
Place in two halves onto plates, cover and heat in a microwave oven at 500 W for 5
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, whatever that means. Season to taste. Serve with pasta, mashed potatoes or
rice
The text above was adapted from the original recipe. I have no idea what “toss through
spinach” means.
