Quorn Swedish Style Balls in Mushroom Sauce

Settle down with some Quorn Vegetarian Swedish Style Balls in a tomato and mushroom sauce. This Italian-inspired icon is easy to cook and doesn’t miss the mark.

Perfect for a family dinner or meal prep, this recipe is bursting with herby tomato flavour and rich meatiness (without the meat, of course). Our Quorn Swedish Style Balls in mushroom sauce recipe is destined to become a family favourite. Why not try making it tonight?

Serves 4

20 mins

Easy

307 cals
(Per serving)

19g of fat

Ingredients

350g Quorn Swedish Style 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

Soak the dried mushrooms in a small cup of warm water for 20 minutes
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
Heat the oil in a large frying pan and saute the onion over a low heat until softened
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
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
Meanwhile gently fry the Quorn Swedish Style Balls in a shallow frying pan until golden
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
Tagliatelle verde makes a great accompaniment with this dish