Quorn Swedish Style Balls with Lime & Garlic

Name: Quorn Swedish Style Balls with Lime & Garlic
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of Quorn Swedish Style Balls; 2 tbsp Dijon mustard; 2 tbsp sugar; 3 tbsp cider vinegar; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp curry powder; 1 tsp smoked paprika; 1 lemon, zested and juiced; Roasted Garlic Aioli:; 5 cloves of garlic, roasted until soft with a drizzle of olive oil; ½ tsp salt; 2 egg yolks; 1 tbsp freshly squeezed lime; Zest of 1 lime; Pinch of Cayenne pepper; 300ml extra virgin olive oil

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quorn swedish style balls with lime & garlic vegetarian recipe

Try this recipe for grilled Quorn Swedish Style Balls with Lime & Garlic in a zesty lime and roasted garlic sauce - perfect on the barbecue and ready in 30 minutes.

Vegetarian Meatball Recipes Party Food Summer Vegetarian and Vegan Recipes Vegan & Vegetarian BBQ Recipes

Serves 4

30 mins

A Little Effort

500 cals
(Per serving)

42g of fat

Meat free Swedish Style Balls product packaging with nutritional information

Made with Quorn Vegetarian Swedish Style Balls

See product See recipes

High in Protein

Source of Fibre

Ingredients

1 pack of Quorn Swedish Style Balls

Basting sauce:

2 tbsp Dijon mustard
2 tbsp sugar
3 tbsp cider vinegar
½ tsp ground cumin
½ tsp ground coriander
½ tsp curry powder
1 tsp smoked paprika
1 lemon, zested and juiced
Roasted Garlic Aioli:
5 cloves of garlic, roasted until soft with a drizzle of olive oil
½ tsp salt
2 egg yolks
1 tbsp freshly squeezed lime
Zest of 1 lime
Pinch of Cayenne pepper
300ml extra virgin olive oil

Method

Preheat the oven to 200°C/400°F/Gas Mark 6
To make the basting sauce, whisk all of the ingredients together and heat until the sugar is dissolved. Cook on low for approximately 5 minutes until syrupy
Coat the Quorn Swedish Style Balls in the basting sauce and cook on a baking tray for 15-18 minutes turning occasionally.
To make the aioli, mash the garlic with the back of a fork to form a puree. Place in a bowl and whisk in the egg yolks and lime juice. Add the Cayenne pepper than gradually whisk in the oil, a little at a time, until all of the oil is incorporated and the mixture emulsifies. Add the zest and refrigerate until use (use within 24 hours)

Enjoy the Quorn balls on a bed of wild rocket with the lime and roasted garlic alioli.