Thursday, 7 November 2013 - , , , , , , 0 comments

RECIPE : Quorn 'Meat balls' in Tomato & Mushroom Sauce


This is one of the simplest dishes you will ever make! It is something you can literally throw together as you walk in the door after a long day. You will be eating a delicious hot meal within 10-15 minutes.

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Two members of my family are vegetarian, so we use quite a few meat replacement products. Although I'm not vegetarian, I have to say that I am a huge fan of many of the Quorn lines.


These 'Swedish Style Balls' are an extremely low fat option and the texture and flavour are really good- preferable to other brands I have tried. They are good value and really low in propoints.

This recipe works out to 2pp/approx.250kcal per portion for the 'meatballs' in sauce.
(Assuming a portion is 5 meatballs)
You could serve with pasta, rice or vegetables and calculate the extra pp/kcal accordingly.

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This recipe is also perfect for a
Filling & Healthy day
(Serve with wholewheat pasta or brown rice)

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YOU WILL NEED : (Serves 4)

500g carton passata
(with or without herbs & garlic)
1/2 teaspoon dried mixed Italian herbs
1 large clove garlic
1-2 teaspoons artificial granular sweetener
A few grinds of black pepper
300g bag frozen Quorn Swedish Style Balls
6-8 mushrooms

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Empty the passata into a medium frying pan.
If it appears to be very thick, add a little water to thin it down slightly.
Heat gently.


Add crushed garlic, herbs, black pepper and sweetener. 
(The sweetener takes the acidity away from the tomatoes)


Add the frozen Quorn 'meat balls' to the hot tomato sauce. The number in a bag seems to vary from 18-20. If you eat 4 or 5 'meat balls' in a portion, this won't affect the propoints.
(For calorie counters, they are 44 kcal each).


Slice the mushrooms finely and add to the sauce.


Stir, cover and simmer for 10-15 minutes until piping hot.


Serve with rice, pasta or vegetables.

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Easy, delicious, tasty!

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TIPS

If you like a chilli kick, add a little chilli powder or sauce to this recipe.

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If you like your 'meatballs' with a more crisp coating, fry or bake first according to the packaging before adding to the sauce.

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If you want a recipe for authentic meatballs, try my Polpettine.

(Click HERE for link)

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