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Recipes & Tips

Chestnut Herb Meatballs with Sherry Gravy



Time to prepare:

Time to cook:

30 minutes

20 minutes

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.


450g/1lb 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/3oz cooked, peeled chestnuts, finely chopped

15ml/1tbsp freshly chopped rosemary leaves

Salt and freshly milled black pepper

15ml/1tbsp rapeseed or olive oil

For the Sherry Gravy:

150ml/¼pint sweet sherry

200ml/7fl oz good, hot chicken or vegetable stock

1 sprig fresh thyme

5ml/1tsp cornflour


1. 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.

2. 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.

3. 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 30ml/2tbsp cold water and add to the pan.  Reduce the heat and heat for 2-3 minutes, stirring until the sauce thickens.

4. 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.

5. Remove the thyme and serve the meatballs with cooked pasta or herby mashed potatoes and green seasonal vegetables.  

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Recipe © 2012 Eblex

Steve Betts Butchers - Festive Lamb Pilaff
Family Butchers
2 Church Lane • Banbury