Umami Recipes
Umami Recipes

Mains - non veg

One-Pan Spicy Meatballs With Lentils and Fennel

4 servings


40 minutes

total time


1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds

2 teaspoons extra-virgin olive oil, plus more for drizzling

Kosher salt and black pepper

1 1/2 pounds bulk hot Italian sausage (or fresh hot Italian sausages, casings removed)

1 egg

4 cups chicken stock

2 cups brown lentils

4 garlic cloves, thinly sliced

1 fresh rosemary sprig

1 tablespoon sherry vinegar, white wine vinegar or apple cider vinegar

1/2 cup fresh parsley leaves, plus more for serving


Heat the oven to 450 degrees. In a 9-by-13-inch baking pan or baking dish, gently toss the fennel wedges with the olive oil to coat and season with salt and pepper. Roast until golden brown underneath, about 10 minutes. (Fennel will not be tender at this point.)

Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 12 (1 1/2-inch) meatballs.

Add the chicken stock, lentils, garlic and rosemary to the roasted fennel. Stir to combine, then season with 3/4 teaspoon salt. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.

Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs. Garnish with additional parsley leaves and fennel fronds, if desired.


Serving Size




Total Fat

49 g

Saturated Fat

16 g

Unsaturated Fat

32 g

Trans Fat

0 g




1396 mg

Total Carbohydrate

82 g

Dietary Fiber

13 g

Total Sugars

10 g


56 g

4 servings


40 minutes

total time
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