Name: Sausage & fennel meatballs with lentils
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 4
Cuisine: French
Ingredients: 450g pack low-fat sausage; 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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Sausage & fennel meatballs with lentils

Sausage & fennel meatballs with lentils

Jane Hornby

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Serves 4

Easy

Prep: 10 mins

Cook: 55 mins

A star rating of 4.7 out of 5.23 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

450g pack low-fat sausage
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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Nutrition: per serving

kcal459

low
fat16g
saturates5g
carbs39g
sugars9g
fibre13g
protein35g
salt3.1g

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.

Recipe from Good Food magazine, February 2013

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A star rating of 4.7 out of 5.23 ratings

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