I first discovered chestnuts, when working in France and a friend was happily munching away on a container full of them.
We me being me, I soon learned they were boiled then roasted chestnuts with a soft texture and blissfully sweet flesh.”
Meatballs are staple in many family households and regardless if you’re a meat or veggie eater, a good reliable recipe is a must.
Here I have my go-to vegan & gluten free version that comes together without too much effort.
Despite being rather simple, the end product is sensational with meaty flavours and textures.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your wonderful recreations.
1 medium brown onion, diced
2 garlic cloves, crushed
1 can brown lentils, drained & rinsed
180g boiled & roasted chestnuts
1 tbsp dried mixed herbs
1 tbsp olive or rapeseed oil
1 tbsp tomato paste
Salt & pepper to taste
Preheat the oven to 180°C fan and line a try with baking paper.
In a small saucepan, fry onion and garlic in a little oil or water.
Once the onion begins to go translucent take off heat.
Meanwhile add the lentils and chestnuts to a food processor.
Pulse 3 or so times, just to break up the chestnuts.
Now add the mixed herbs, oil, tomato paste, salt & pepper and sautéed onion & garlic.
Process again until it forms a ball when pressed together with your fingers.
(Be careful not to process too much, we want to keep some texture).
Roll mix into 12 evenly sized balls (about a heaped tablespoon worth) and place on your lined tray.
Bake for 30- 40mins, or until golden.
Serve with fresh pasta (or quinoa), tomato pasta sauce (don’t be ashamed of using store bought. There’s some really good options out there, however be sure to read the label first), fresh basil and nutritional yeast or vegan Parmesan cheese.