Pork and fennel meatballs with braised lentils

dinner · ⏱ 90 min · 4 portions · 38.0 g carbs / portion · allergens: egg, gluten, milk

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
http://flowcooking.food/en-us/recipe/650/pork-and-fennel-meatballs-with-braised-lentils/