flowcooking

Pork and fennel meatballs with braised lentils

Golden pork and fennel meatballs in a rich, silky lentil braise.
Warm, tomatoey depth with a gentle fennel-sage perfume and bite.
Comforting, hearty bowls that feel special and homey.

dinner ⏱ 90 min 650 kcal / portion 38.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

No ratings yet
🖨 Print
Pork and fennel meatballs with braised lentils
v7 · rb0e705f985 20260727Z1751 1 piece shallot 2 pieces garlic 3 tbsp olive oil 2 pieces sage leaf 250 ml white wine 500 ml vegetable stock 🔪 blitz shallot, garlic, chilli flakes, egg, tomato paste, fennel seed, and salt and black pepper 🔪 blitz in pork mince, pancetta, and flat-leaf parsley until the mixture comes together form meatballs from the mixture, weighing each 🍳 ⏱ 4-5 min fry half the meatballs until golden brown in a nonstick saute pan with oil 🍳 ⏱ 4-5 min fry the remaining meatballs until golden brown, then transfer to a dish 🍳 ⏱ 10 min fry the lentils base ingredients until shallots are soft and golden brown 🌀 ⏱ 3 min stir in the lentils, then pour in the wine and bubble away 🍳 add the stock and water, bring to a simmer, then cook for half an hour, stirring now and then 🍳 ⏱ 10 min cover and cook more until the lentils are soft but still hold their shape 🍳 ⏱ 6-7 min return the meatballs to the pan, cover and leave to cook through 🍽 drizzle with remaining olive oil, scatter parsley and remaining sage, and serve with lemon wedges Pork Fennel Meatballs 🎉 1 tsp chilli flakes 1 piece egg ¾ tbsp tomato paste 1 tbsp fennel seed 400 g pork mince 100 g pancetta slice ½ tbsp flat-leaf parsley leaf 2 pieces bay leaf 15 g dried porcini 180 g puy lentil 2 tbsp parsley leaf 1 piece lemon 0.5 pieces 1 piece chilli flakes, egg, tomato paste, fennel seed pork mince, pancetta slice, flat-leaf parsley leaf half remaining half · ½ tbsp olive oil bay leaf, dried porcini, puy lentil half · 0.5 pieces 1 piece half · 1 piece lentils oil · 1⅓ tbsp vegetable stock parsley leaf, lemon remaining sage · 1 piece sage leaf remaining oil · ⅔ tbsp olive oil remaining · ½ tbsp olive oil
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. blitz shallot, garlic, chilli flakes, egg, tomato paste, fennel seed, and salt and black pepper
  2. blitz in pork mince, pancetta, and flat-leaf parsley until the mixture comes together
  3. form meatballs from the mixture, weighing each
  4. fry half the meatballs 4-5 min until golden brown in a nonstick saute pan with oil
  5. fry the remaining meatballs 4-5 min until golden brown, then transfer to a dish
  6. fry the lentils base ingredients until shallots are soft and golden brown for 10 min
  7. stir in the lentils, then pour in the wine and bubble away for 3 min
  8. add the stock and water, bring to a simmer, then cook for half an hour, stirring now and then
  9. cover and cook for 10 min more until the lentils are soft but still hold their shape
  10. return the meatballs to the pan, cover and leave to cook through for 6-7 min
  11. drizzle with remaining olive oil, scatter parsley and remaining sage, and serve with lemon wedges

Similar recipes