Chestnut and Walnut Meatballs

These ‘Chestnut and Walnut Meatballs’ are the ideal recipe for the Festive period, to either use up leftovers or to purchase readily available ingredients. They are easy to make and pair beautifully with a simple and quick tomato sauce. 

Chestnut and Walnut Meatballs

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The festive Christmas season is not just about Wellingtons, Nut Roasts, Pies and Meatloaves. Okay, well it sort of is, but I’ve created an alternative recipe for us, using my leftover festive ingredients to create these delicious ‘Chestnut and Walnut Meatballs’.

As with some of my other Meatball recipes, I created this one kinda by accident, but they’re possibly my favourite Meatballs, or at least up there with the best! These ‘Chestnut and Walnut Meatballs’, are a creation made from my leftover mixture from my Seitan Wellington, as I created a Chesnut and Walnut mixture in place of a Mushroom Pate/Duxelles to coat my Seitan.

To make these ‘Chesnut and Walnut Meatballs’, I simply used my leftover mixture from my Wellington, and then added some Tomato Passata to bind the ingredients and prevent them from being dry, along with the addition of some Vital Wheat Gluten. Though, I’m sure you could use any flour to bind them and a gluten-free flour if you require them to be gluten-free, however, I preferred the result with Vital Wheat Gluten.

If you’re new to Vital Wheat Gluten, I have numerous recipes which use this ingredient to create what we call ‘Wheat-Meat’, ‘Fake-Meat’ or ‘Seitan’, amongst other things; and you can include it in various things such as Sausages, Burgers or where you want to create a ‘Fake-Meat’ like a Steak, Ribs, Strips, Chickn etc.

These ‘Chestnut and Walnut Meatballs’ are easy to make and use readily available pantry ingredients, especially at this time of year where Chestnuts are easy to find cooked and packaged in the supermarket. Walnuts, Vital Wheat Gluten (often labelled Gluten), Brown Rice Breadcrumbs and Grade A Maple Syrup are all ingredients I find in my local Health Food Store.

Simply process all the ingredients in your food processor until they have brown down and combined into a manageable dough-like consistency, which you can roll with your hands into meatball sized balls. I baked my Meatballs in the oven until they were perfectly golden and firm, which was absolutely perfect, so if you would like to try shallow or deep-frying them, I cannot comment on the results.

I served my ‘Chestnut and Walnut Meatballs’ in quite a classic method with a homemade sun-dried tomato marinara style sauce with some Green Pea Pasta, and it was absolutely delicious!

Chestnut and Walnut Meatballs

 I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo

Chestnut and Walnut Meatballs
Prep time
Cook time
Total time
Recipe type: Main
Serves: Makes 12
  • 1 onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 4 cubes frozen baby spinach, cooked until wilted
  • 1 tbsp dried herbs
  • 1 cup walnuts
  • 1 packet cooked chestnuts
  • 1 tbsp maple syrup
  • ¼ cup brown rice breadcrumbs
  • ¼ cup tomato pasatta
  • ¼ cup vital wheat gluten
  • 1 container tomato pasatta
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp mixed herbs
  • 1 tbsp tomato paste
  • ¼ cup sundried tomatoes, chopped
  • ¼ cup cherry tomatoes, halved
Pasta to serve
  1. Pre-heat oven to 350F/180C/Gas Mark 4. Line a baking tray and set aside.
  2. In a large saucepan, add a splash of oil, followed by the onion and pepper and saute for 10 mins, until softened, then add the garlic for a minute, then add the dried herbs, stir through, then add the spinach. Set aside.
  3. In a food processor, combine the walnuts, chestnuts, breadcrumbs and maple syrup and pulse until broken down into tiny crumbs.
  4. Then stir through the tomato pasatta to incorporate. Next add the vital wheat gluten and firstly using a spoon roughly incorporate into the mixture, then using your adds bind everything together well.
  5. Then take equal spoonfuls on the dough-like mixture and roll into balls until all the dough has been used.
  6. Place the balls on the baking tray and bake until firm and golden, approximately 20 minutes. Set aside whilst you make the sauce.
  7. In a saucepan, over a low-medium heat, add the pasatta, onion powder, garlic powder, herbs and tomato paste and whisk to remove any lumps. Then add the tomatoes and heat on low for 5-10 minutes.
  8. Meanwhile, cook the pasta accordinging to package instructions and drain.
  9. Serve the meatballs with the pasta and tomato sauce.

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