Italian Quorn Meatballs
recipe

A delicious vegetarian twist on classic Italian meatballs made with Quorn. Perfect for serving with pasta or in a sub!
Preparation time: 15 minutes
Cooking time: 35 minutes
Serving size: 4 servings
Ingredients:
- 1 package Quorn mince
- 150 g Parmesan cheese
- 3 eggs
- 1 dl almond flour
- 1-2 dl breadcrumbs
- 3 tbsp potato flour
- 1 bunch fresh parsley
- 1 bunch fresh basil
- 1 large onion or 2 small onions
- 2 cloves garlic
- 1.25 dl whole milk
- Cooking oil (for greasing)
- Salt and black pepper
Instructions:
1. Thaw the Quorn mince before preparation or keep it in a water bath while getting ready.
2. Preheat the oven to 200°C (175°C for fan-assisted).
3. Finely chop the onions, parsley, and basil.
4. Grate the Parmesan cheese finely until it resembles a powder.
5. In a bowl, mix half of the breadcrumbs and all other ingredients with a spatula until combined.
6. Use an immersion blender to break down the Quorn mince texture.
7. Add breadcrumbs until the mixture is firm and easy to shape.
8. Let the mixture rest in the fridge for a while.
9. Shape the mixture into meatballs and place them on a greased baking sheet or parchment paper.
10. Bake in the oven for about 35 minutes, or until the meatballs are cooked through.
11. Serve with tomato sauce and spaghetti.
Nutritional Information (per serving):
Calories: 350
Protein: 25g
Fat: 15g
Carbohydrates: 30g
Fiber: 5g
Sugar: 3g
Sodium: 400mg

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