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    Chestnut and Pork Forcemeat Balls

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    Chestnut and Pork Forcemeat Balls

    This is a delicious way of serving an extra stuffing. Forcemeat balls can be prepared in advance, then finished off in the oven as the turkey roasts.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Makes: 40 small balls Serves: Serves 8 as an accompanying stuffing


    • 40g butter
    • 1 large onion, finely diced
    • 1 garlic clove, finely chopped
    • 1 pack flat leaf parsley
    • 6 slices smoked back bacon, roughly diced
    • 500g pack minced pork
    • 1 large egg
    • Finely grated zest of 2 lemons
    • The leaves from 3 sprigs fresh thyme
    • Salt
    • Freshly ground black pepper
    • 40g shelled pistachio nuts, roughly chopped
    • 200g pack Merchant Gourmet Cooked and Peeled Whole Chestnuts or 200g boiled fresh chestnuts, peeled weight, roughly chopped
    • 4tbsp sunflower oil


    1. Melt the butter in a small pan, add the onion and garlic and fry for about 4-5 minutes until soft.
    2. Finely chop the parsley in the food processor. Add the bacon and chop it with a few short bursts. Add the pork, egg, lemon zest, thyme, the buttery onions and seasoning. Briefly process so that the mixture is well mixed. Turn into a bowl and stir in the pistachio nuts and chestnuts.
    3. Check the seasoning by frying off a small patty of the stuffing until browned. Taste and adjust if necessary. Then neatly roll out 40 walnut-sized balls. Frequently rinse your hands in cold water to stop the mixture sticking to them.
    4. Pour the oil into a large frying pan and set over a medium heat. Gently fry the balls in batches until they are lightly coloured. Arrange them in a single layer on a small non-stick baking tray.
    5. Once cool, cover the tray and, if preparing the stuffing in advance, freeze until needed. Defrost fully before cooking.
    6. Preheat the oven to 200°C, gas mark 6. Roast for 10 minutes or until thoroughly cooked and the juices run clear.

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