Meatballs in a Tomato and Lentil Sauce

Crispy pancetta and onion sauce with lentils and tomatoes, topped with homemade pork meatballs and fresh basil leaves.

Dinner Quick Pork Meatballs Tomato Lentils

Estimated Nutrition

Calories

745.2

kcal / serving

745.2 kcal total

Carbs

56.4g

per serving

56.4 g total

Fat

42.1g

per serving

42.1 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

CondimentsSauces

tbsp

Balsamic Vinegar

Dairy

piece

Egg Yolk

free-range

GrainsCereals

slice

Bread

crusts removed

LegumesPulses

Lentils

tinned, drained

Meat

slice

Pancetta

chopped into cubes

piece

Sausage

skins removed

NutsSeeds

handful

Basil

fresh leaves, torn

clove

Garlic

chopped

OilsFats

Olive Oil

Vegetables

0.5

piece

Onion

chopped

100

Cherry Tomato

tinned, drained

Method

Place the cooked meatballs on top of the sauce to serve.

Lower heat to medium and add the onion to soften.

Add sugar and vinegar and cook for two minutes.

Stir in lentils and tomatoes and simmer for five minutes.

Blend the bread, garlic, sausage meat, and egg yolk in a food processor until combined.

Shape the combined meat mixture into meatballs by hand.

Heat olive oil in a pan and fry meatballs until golden and cooked through.

Stir basil into the sauce and transfer to a serving bowl.

Fry the pancetta in a saucepan over high heat until crisp and golden.