Try this recipe for grilled Quorn Meat Free Swedish Meatballs in a zesty lime and roasted garlic sauce - perfect on the barbecue and ready in 30 minutes.
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 200C/400F/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 balls in the basting sauce and cook on a baking tray for 15-18 minutes turning occasionally.
To make the alioli, 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
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