Made with Quorn Vegetarian Meat-Free Mince
Gluten Free
Low in Saturated Fat
High in Protein
No Artificial Ingredients
High in Fibre
Cook mode (Keep screen awake)
Ingredients
For the vegetarian meatballs
- 1 x 230g Pack chilled Quorn Mince
- tbsp of olive oil
- 75g breadcrumbs
- large eggs
- 1 small red onion finely diced
- 1 tsp of garlic powder
- 1 tsp of dried oregano
- 1 tsp of dried basil
- 1/2 tsp of ground coriander
- Pinch of salt
- 1/2 tsp pepper
- 50g grated Parmesan (optional)
For the pasta and sauce
- 250g of fusilli pasta
- 1 tbsp of olive oil
- 400g tin chopped tomatoes
- 500ml tomato passata
- 1 tbsp of tomato puree
- 1 red onion finely diced
- 1 glove of garlic grated
- 1 tsp of dried oregano
- 6-8 fresh basil leaves chopped
To garnish
- Handful of chopped basil
- 50g of grated Parmesan (optional)
Method
- In a clean bowl mix the chilled Quorn Mince, breadcrumbs, onion, garlic powder, oregano, basil, ground coriander, salt, pepper and Parmesan if using. Add the 2 eggs and mix. Take a spoonful and make into balls.
- Heat the oil in a pan on a medium heat and cook the meatballs until nicely golden about 12-15 minutes and set aside.
- To make the sauce using the same pan you cooked the meatballs add olive oil and the red onion and cook for 2-3 minutes until softened.
- Add the grated garlic, tomato puree, oregano and cook for a further minute, then add the chopped tomatoes, passata, basil and stir.
- In a separate pan boil the pasta according to pack instructions.
- Whilst pasta is cooking add the meatballs back into the pan with the sauce and cook for a further 10-12 minutes until the pasta is cooked.
- Serve with a sprinkling of basil and grated Parmesan.
Chefs tip
Work quite quickly when making the meatballs so they hold the shape.
