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Quorn Meat Free Italian Meatballs in Mushroom Sauce
*Per Serving
Serves 4
20 mins cooking time
307 cals *
10.3g sat fat *

Quorn Meat Free Italian Meatballs in Mushroom Sauce

Our Quorn Meat Free Italian Meatballs in mushroom sauce recipe is destined to become a family favourite. Why not try making it this evening?

Ingredients

  • 350g Quorn Meat Free Italian balls
  • 2 tablespoons dried mushrooms
  • 175ml warm water
  • 2 tablespoons olive oil
  • 1 small onion, chopped finely
  • 500g mushrooms, wild or cultivated
  • 2 garlic cloves, crushed
  • 3 tablespoons chopped fresh parsley
  • 3 medium tomatoes, peeled and diced
  • 1 tablespoon tomato puree
  • 1 tsp fresh thyme or 1/4 tsp dried thyme
  • 1 bay leaf
  • salt and pepper to taste
  • 2 tablespoons oil
  • to garnish - a few sprigs of parsley and grated Italian style hard cheese

Method

  1. Soak the dried mushrooms in a small cup of warm water for 20 minutes.
  2. Remove the mushrooms with a slotted spoon, rinse and drain well. Filter the soaking water through a layer of paper towel placed in a sieve and reserve.
  3. Heat the oil in a large frying pan and saute the onion over a low heat until softened.
  4. Cut the cleaned fresh mushrooms into thin slices and add to the onion. Stir over a moderate heat for 5 minutes and then add the garlic, parsley and diced tomatoes. Continue cooking for 3-4 minutes more.
  5. Add the tomato puree, mushroom stock, dried mushrooms and herbs. Stir well and season to taste then lower the heat and cook gently for 10 minutes.
  6. Meanwhile gently fry the Quorn Meat Free Italian balls in a shallow frying pan until golden.
  7. Serve the meatballs in a warmed dish topped with the mushroom sauce and sprinkled with freshly grated Italian style hard cheese a little extra parsley.
  8. Tagliatelle verde makes a great accompaniment with this dish.