{"id":676,"date":"2025-10-28T18:12:09","date_gmt":"2025-10-28T17:12:09","guid":{"rendered":"https:\/\/kokbok.igu.se\/?p=676"},"modified":"2025-10-28T18:12:09","modified_gmt":"2025-10-28T17:12:09","slug":"pork-and-fennel-meatballs-with-braised-lentils","status":"publish","type":"post","link":"https:\/\/kokbok.igu.se\/?p=676","title":{"rendered":"Pork and fennel meatballs with braised lentils"},"content":{"rendered":"\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/kokbok.igu.se\/wp-content\/uploads\/2025\/10\/image.png\" alt=\"\" class=\"wp-image-678\" srcset=\"https:\/\/kokbok.igu.se\/wp-content\/uploads\/2025\/10\/image.png 1000w, https:\/\/kokbok.igu.se\/wp-content\/uploads\/2025\/10\/image-300x200.png 300w, https:\/\/kokbok.igu.se\/wp-content\/uploads\/2025\/10\/image-768x512.png 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p><strong>MEATBALLS<\/strong><br>1 banana shallot, peeled and roughly chopped<br>2 garlic cloves, peeled and roughly chopped<br>1 tsp chilli flakes<br>1 egg<br>\u00be tbsp tomato paste<br>1 tbsp fennel seeds, toasted and crushed<br>salt and black pepper<br>400g pork mince<br>100g pancetta slices, roughly chopped<br>\u00bd tbsp flat-leaf parsley leaves, roughly chopped<br>3 tbsp olive oil<\/p>\n\n\n\n<p><br><strong>LENTILS<\/strong><br>60ml olive oil, plus 2 tbsp extra to serve<br>3 garlic cloves, peeled and crushed with the flat of a knife<br>2 shallots, peeled and finely diced<br>2 bay leaves<br>2 sage leaves, plus 2 tsp extra, finely sliced, to serve<br>15g dried porcini<br>salt and black pepper<br>180g puy lentils<br>250ml white wine<br>500ml vegetable stock<br>2 tbsp parsley leaves, finely chopped<br>1 lemon, cut into wedges to serve<\/p>\n\n\n\n<p><strong>Method<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Blitz the first six meatball ingredients and plenty of pepper in a food processor, then add the other ingredients except the oil and blitz again until the mix comes together. With lightly oiled hands, form the mix into 12 meatballs weighing about 50g each, squeezing them tightly as you go, so they hold together.<\/li>\n\n\n\n<li>Heat a tablespoon and a half of oil in a large, nonstick saute pan on a medium-high flame. Once very hot, fry half the meatballs for four to five minutes, turning them regularly, until golden brown all over (turn down the heat if they stick to the pan or colour too quickly). Repeat with the remaining meatballs and oil. Transfer to a dish (along with any fat) and wipe the pan clean.<\/li>\n\n\n\n<li>Put the first six ingredients for the lentils, three-quarters of a teaspoon of salt and plenty of pepper in the same pan on a high heat. When the oil starts to bubble, turn the heat to medium-low and gently fry for 10 minutes, until the shallots are soft and golden brown. Stir in the lentils, raise the heat to high, then pour in the wine and let it bubble away for three minutes. Add the stock and 300ml water, bring to a simmer, then reduce the heat to medium and cook for half an hour, stirring now and then. Cover the pan, cook for 10 minutes more, until the lentils are soft but still hold their shape, then return the meatballs (and any fat) to the pan, cover and leave to cook through \u2013 six or seven minutes.<\/li>\n\n\n\n<li>Drizzle with the remaining two tablespoons of oil, scatter with the parsley and remaining sage, and serve hot with the lemon wedges.<\/li>\n<\/ol>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>MEATBALLS1 banana shallot, peeled and roughly chopped2 garlic cloves, peeled and roughly chopped1 tsp chilli flakes1 egg\u00be tbsp tomato paste1 tbsp fennel seeds, toasted and crushedsalt and black pepper400g pork mince100g pancetta slices, roughly chopped\u00bd tbsp flat-leaf parsley leaves, roughly chopped3 tbsp olive oil LENTILS60ml olive oil, plus 2 tbsp extra to serve3 garlic cloves, [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[44],"class_list":["post-676","post","type-post","status-publish","format-standard","hentry","category-recept","tag-kott"],"_links":{"self":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=676"}],"version-history":[{"count":2,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/676\/revisions"}],"predecessor-version":[{"id":679,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=\/wp\/v2\/posts\/676\/revisions\/679"}],"wp:attachment":[{"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kokbok.igu.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}