Sausage & fennel meatballs with lentils

Sausage & fennel meatballs with lentils

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(7 ratings)

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Cooking time

Prep: 10 mins Cook: 55 mins

Skill level

Easy

Servings

Serves 4

Sausage and mash with a healthier twist - roll your bangers into patties and serve with parsley pulses

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
459
protein
35g
carbs
39g
fat
16g
saturates
5g
fibre
13g
sugar
9g
salt
3.1g

Ingredients

  • 450g pack low-fat sausages
  • 1 tsp fennel seed, crushed
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 medium carrots, finely chopped
  • 1 fennel bulb, trimmed and finely sliced
  • 2 garlic cloves, crushed
  • 100ml full-bodied red wine
  • 200g puy lentils
  • 1 tbsp tomato purée
  • 850ml hot chicken or beef stock
  • juice ½ lemon
  • handful parsley, chopped, to serve

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Method

  1. Squeeze the meat from the sausages into a large bowl. Add the fennel seeds and mix well with your hands. Shape the meat into 16 walnut-sized balls.
  2. Heat 1 tsp of the oil in a large non-stick frying pan. Fry the meatballs for 5 mins, turning regularly, until golden but not completely cooked through. Remove to a plate.
  3. Add the rest of the oil to the pan, tip in the onion, carrots and fennel, cover and let the veg sweat over a gentle heat for 10 mins until softened. Stir now and then.
  4. Uncover the vegetables, turn up the heat and let them start to colour here and there. Stir in the garlic, sizzle for 1 min, then splash in the wine and let it reduce by half. Stir in the lentils, tomato purée and stock. Cover and simmer for 25 mins or until the lentils are almost tender. Add the sausageballs, plus a splash of water if the pan is looking a little dry. Cover and simmer for a further 10 mins until the meat is cooked through. Squeeze over the lemon juice, season to taste and scatter with parsley to serve.

Recipe from Good Food magazine, February 2013

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Comments

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Jenneil1's picture
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Absolutely love this recipe even without the sausages on a veggie day. The fennel works brilliantly :)

ppp-99's picture

Absolutely gorgeous. I follow slimming world so left out the wine and used low fat sausages. Would use this when entertaining, really good recipe to keep.

funkyalesk's picture
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This was really delicious! Even my husband who didn't think he likes fennel loved it! ;o) I made sure it was still really moist when serving and sprinkled peas over it to serve, which gave a nice additional freshness. I forgot to add the lemon juice and parsley, but even without these ingredients it was yummy!

helenaveyard's picture
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This was AMAZING! The flavours were so fresh and new. I bought really good sausages (90% pork) and served it with pappardelle instead of lentils, but I'm sure lentils would have worked beautifully.

eleanormayo's picture

This was a bit boring & stodgy to be honest. Had higher hopes for it!

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