Beef mince combined with finely diced carrot, celery, onion, chestnuts, seasoning, freshly chopped rosemary then shaped into small meatballs. The tasty meatballs are served with a light sherry gravy and cooked pasta of your choice.
Prep Time: 30 mins
Cook Time: 20 minutes
Serves: 4 people
Ingredients
450g lean beef or lamb mince
1 carrot, peeled and finely chopped
1 celery, finely chopped
1 small onion, peeled and finely chopped or grated
75g cooked, peeled chestnuts, finely chopped
1 tablespoon freshly chopped rosemary leaves
1 tablespoon rapeseed or olive oil
For the Sherry Gravy:
150ml sweet sherry
200ml good, hot chicken or vegetable stock
1 sprig fresh thyme
1 teaspoon cornflour
Method
Put the mince, carrot, celery, onions, chestnuts, herbs and seasoning in a large bowl. Mix together and shape into 20-22 small meatballs roughly the diameter of a ten pence piece.
Heat the oil in a large non-stick frying pan and cook the meatballs for 3-4 minutes on both sides until brown, shaking the pan lightly from time to time. Remove the meatballs from the pan with a slotted spoon and set aside.
To prepare the gravy; add the sherry, stock and thyme to the same frying pan. Increase the heat and bring to the boil. In a small bowl mix the cornflour with 2 tablespoons cold water and add to the pan. Reduce the heat and heat for 2-3 minutes, stirring until the sauce thickens.
Return the meatballs to the pan with the gravy, reduce the heat and simmer for 5-10 minutes, or until the meatballs are piping hot.
Remove the thyme and serve the meatballs with cooked pasta or herby mashed potatoes and green seasonal vegetables.