
Pork, juniper & pink peppercorn meatballs with leeks & puy lentils
These are some of the nicest meatballs I’ve ever had and it’s well worth looking at the spice section in the supermarket for the slightly more unusual juniper berries and pink peppercorns (they won’t go to waste, as you’ll definitely want to make these again). Use good-quality sausages, as the texture works really well here and you’ll need the added seasoning from them.
Source: The Quick Roasting Tin
Ingredients
- 3 leeks, halved and cut into 1 cm half-moons
- 1x 250 g vac pack of cooked Puy lentils
- 1 tbsp olive oil
- 1 tsp sea salt flakes
- 1 tbsp juniper berries
- 1 tbsp pink peppercorns
- 1 lemon, zest and juice
- 1 free-range egg, beaten
- 6 free-range pork sausages
- 1 tbsp extra virgin olive oil
- handful fresh flat-leaf parsley leaves, finely chopped