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Turkey and Chestnut Meatballs in a Velvety Mushroom Sauce

Another one-pan wonder to serve the whole family with minimal fuss!
Turkey and Chestnut Meatballs in a Velvety Mushroom Sauce

The sauce is so rich and creamy - but obviously without cream - that I would happily eat a bowlful as a soup. The naturally robust and rich creaminess of chestnuts jazzes up an otherwise fairly plain and sometimes dry ground turkey breast mince.

Thyme from the garden injects freshness and the garlic gives a boost of immunity enhancing flavour.

The meatballs are enrobed in a luxuriously thick sauce, with earthy mushrooms complimented by the sweet parsnips that give the sauce its velvety texture.

Serve this on top of a heap of courgette noodles or cauli-rice.

Turkey and Chestnut Meatballs in a Velvety Mushroom Sauce

Grain-free, Gluten-free, Dairy-free, Refined Sugar-free

Serves 4


For Meatballs:
500g turkey mince (I used breast mince but thigh or mixed is fine)
150g vacuum packed unsweetened natural chestnuts
1/2 onion, finely chopped
1 tbsp fresh thyme leaves
2 tsp garlic powder
salt and freshly ground pepper to taste
coconut oil for frying

For Sauce:
150g closed cup mushrooms, roughly chopped
150g parsnip, peeled and roughly chopped
1/2 onion, chopped
1 garlic clove, finely chopped
1 tsp fresh thyme leaves
1 cup chicken stock or bone broth
1 tbsp coconut oil
2 tbsp tahini

1. In a large mixing bowl, roughly mash the chestnuts (I use a potato masher) until mostly fine crumbs with some slightly larger chunks remaining for texture.
2. Add the onion, turkey, thyme, garlic, salt and pepper and combine thoroughly.
3. Roll the mixture into even sized balls (I made 12 approximately golfball sized balls) and fry over a medium to high heat in the coconut oil until brown on one side before flipping over to brown the other side. Try not to overcrowd the pan and fry in batches if necessary.
Brown the meatballs
4. Transfer the browned meatballs to a dish while making the sauce.
5. For the sauce, in a clean heavy based pan (with lid) heat the coconut oil over medium heat.
6. Sautee the onion and garlic for a few minutes until softened and fragrant.
7. Add the parsnip, sautee briefly then cover with stock. Add thyme and bring to the boil before turning down the heat to a simmer and covering with a lid.
8. Simmer until parsnips are soft, approximately 10 minutes depending on the size of the parsnip pieces.
9. Add mushrooms and continue to cook for another 5 minutes with lid on.
Blitz the sauce until smooth and creamy
10. Remove pan from heat before blitzing with a hand/stick blender (or food processor) until sauce is smooth.
Sauce makes a tasty warming mushroom and parsnip soup
11. Return pan to low heat and stir through the tahini before adjusting salt and pepper to taste.
Submerge and cover browned meatballs
12. Return meatballs to the sauce, covering them if possible and gently simmer with lid on for 20-30 minutes, or until meat is cooked through.
13. Serve with courgette noodles, cauli-rice or some mashed sweet potato and a side of broccoli like above.