Name: Lentil & Chestnut Meatballs with Tomato Sauce Serves: 4
Total time: PT30minutes
Yield: 4
Ingredients: 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 3 tbsp extra virgin olive oil; 1 x 400g tin chopped tomatoes; 400ml vegetable stock; Pinch sugar; Salt, to taste; Freshly ground black pepper; Smoked paprika, to taste; 1 tbsp ground flaxseed; 3 tbsp hot water; 1 pouch Merchant Gourmet Puy Lentils; 200g Merchant Gourmet Chestnut Purée; 120g fresh breadcrumbs, plus extra if needed; 4 tbsp fresh parsley, finely sliced; Salt, to taste; Freshly ground black pepper; Smoked paprika, to taste

Lentil & Chestnut Meatballs with Tomato Sauce Serves: 4

This recipe has a warm, comforting and familiar feel and it takes your taste buds to a place where you wonder why balls were ever made of meat. Puy Lentils mixed with chestnut puree are an excellent base for a ball. Transforming this from mixture to balls is a super social occasion; it’s amazing how much fun rolling a handful of goodies with a kitchen full of friends can be.

Heat the olive oil in a large saucepan and gently cook the onion and garlic for 6–7 minutes until softened.
Add the chopped tomatoes and vegetable stock and bring to the boil. Remove from the heat and season lightly with salt, sugar, black pepper and smoked paprika.
Mix the flaxseed and hot water together in a small bowl and leave for a few minutes until thickened and gel-like.
Place the Merchant Gourmet Puy Lentils in a large mixing bowl and lightly mash, keeping plenty of texture.
Add the Merchant Gourmet Chestnut Purée, breadcrumbs, parsley and flaxseed mixture. Mix thoroughly.
Season generously with salt, black pepper and smoked paprika.
If the mixture feels too soft, add a little extra breadcrumb.
Divide into approximately 28 equal portions and roll into balls.
Carefully place the meatballs into the tomato sauce in a single layer.
Spoon a little sauce over the meatballs, cover with a lid slightly ajar and simmer gently for 20 minutes.
After 10 minutes, remove the lid and continue cooking, basting the meatballs with the sauce several times.
Add a splash of extra stock if the sauce reduces too much.
Serve straight from the pan.