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Lemon & Pork Meatballs with Lentils

Lemon & Pork Meatballs with Lentils

By Abby Allen
15, February 2020

To celebrate the launch of our range of sustainable British grains, pulses and peas, we have crafted a whole host of delicious recipes to inspire you in the kitchen.

If you're looking to incorporate more lentils into your diet then this is a great dish to start with as the lentils are present but not overwhelming, instead, the zingy pork meatballs take centre stage.


250g Saddleback pork mince
200g British green lentils
1 tbsp Zingy Lemon rub
1 onion, chopped
2 cloves of garlic, chopped
A small bunch of parsley
500ml pure beef stock
A knob of butter


In a saucepan add the onions, garlic and some butter. Once the onions have become translucent add the stock to the pan and place over a medium heat. 

In a sieve rinse the lentils under the tap. Add the lentils to the saucepan of warm stock. Bring to a gentle simmer and cook for about 20 minutes, until the lentils have softened. 

To make the meatballs, add the pork mince into a mixing bowl along with the zingy lemon rub, a good pinch of salt and the chopped parsley. Mix together and then shape into meatballs. 

Place the shaped meatballs onto a baking tray and add a knob of butter to the top of each meatball. Put into the oven set to 190C and cook for 20 minutes. 

Remove from the oven. Pour any juices from the pan into the lentil mix. 

Serve the lentils with the meatballs piled on top, scatter with a little leftover parsley. 

Shop our range of Grains & Pulses here.

Pork meatball and lentil recipe

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