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Ingredients
Chestnut flour
125 gr
Stale bread
90 gr
Grated Parmesan cheese
50 gr
Garlic
1 clove
No
1
Rosemary
2-3 branches
Extra virgin olive oil
20 ml
Breadcrumbs
qb
sale
qb
Baby
qb
A latte
qb
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Chestnut meatballs are a light and tasty second course , ideal for an autumn lunch or dinner or as an appetizing finger food for an aperitif. Vegetarian alternative to classic meatballs, in our version they are prepared with a mixture of chestnut flour , stale bread, egg, grated parmesan and garlic, pepper and rosemary.
Once you have obtained a homogeneous mixture, just form lots of meatballs with your hands, coat them in breadcrumbs and cook them in the oven for half an hour: the result will be delicious golden and fragrant canapés, perfect to bring to the table as an appetizer or to arrange on a tray and enjoy at Sunday brunch.
For a more delicious option, you can fry the meatballs in boiling pumpkin seed oil or alternatively fry them in a non-stick pan with fresh tomato sauce: for a delicious and perfect dish for the shoe.
If you want, you can try many variations on the theme and enrich the dough with a little pumpkin puree, 1 boiled potato puree or cheese cubes. Or you can experiment with the risotto left over from the day before and experiment with alternative soups that you dip in chestnut flour and put in the oven.
Learn how to make chestnut meatballs with step-by-step instructions and advice. If you liked this recipe, try the bread balls or vegetable meatballs too.
How to prepare chestnut meatballs
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