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Sausage & fennel meatballs with lentils

Sausage & fennel meatballs with lentils

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Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
low inkcal459
fat16g
saturates5g
carbs39g
sugars9g
fibre13g
protein35g
salt3.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, February 2013

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Overall rating

Rating: 5 out of 5.19 ratings
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