How to make
Make slits in the base of the chestnuts and bake them at 390°F (200°C) for 30 minutes. Wrap them in a towel for a few minutes to make peeling them easier.
Mix the minced meat with the breadcrumbs, egg, Parmesan and spices. Leave them in the refrigerator for 30 minutes - 1 hour.
Peel the already cooled chestnuts and cut/crush them in a deep bowl, but keep 7-8 of them whole.
In the bowl, roughly chop the eggs and garlic and pour the olive oil, lemon juice and half the water. Add parsley, as much salt as you like, flour and black pepper and blend, until the mixture is as smooth as possible. Towards the end of blending, add the rest of the water and if it seems too thick, add a little more.
Form the minced meat into round meatballs as big as you can fit in your closed fist. Roll them in flour and arrange them in a baking pan onto baking paper. Bake them in a preheated oven at 390°F (200°C), until they aquire a golden brown color.
During this time, heat the vegetable broth over medium heat, which is best homemade, but if you don't have one, use a cube, by dissolving it in 3 1/3 cups (800 ml) of water.
Once it boils, slowly pour the blended chestnut mixture and beat with a wire whisk, until a smooth sauce is obtained. Add the whole chestnuts and boil for 12 minutes over low to medium heat.
Put the finished meatballs in the sauce while they're still hot, along with a teaspoon of rosemary and after a minute or two remove them from the heat.
Serve the dish sprinkled with freshly chopped parsley.
Enjoy!
