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Sticky Harissa and Pomegranate Vegetarian Meatballs

Quorn Swedish Style Balls in a bowl on a bed of cous cous topped with fresh herbs. The meat-free meatballs are also in a pan next to the bowl along with a small dish of pomegranate.

For a delicious meat-free recipe that the whole family will love, try Quorn Sticky Harissa and Pomegranate Vegetarian Meatballs with Lemon Couscous.

These harissa and pomegranate glazed Quorn Swedish Style Balls are a flavourful, yet quick and easy to make dish.

Quorn vegetarian meatballs are cooked and coated in a sweet, sticky pomegranate glaze that packs a punch from the harissa. Serve them up with a simple zesty lemon couscous and top with fresh herbs for a delicious meal, that's perfect for summer evenings.

Recipe by @lagomchef.

Meat free Swedish Style Balls product packaging with nutritional information

Made with Quorn Vegetarian Swedish Style Balls

High in Protein

Source of Fibre


  • 1 Big Value Bag of Quorn Swedish Style Balls
  • 200g cous cous
  • 1 lemon
  • A drizzle of olive oil
  • A pinch of salt
  • 100ml pomegranate molasses
  • 2 tbsp harissa paste
  • 50g caster sugar
  • 50g store bought crispy onions (optional)
  • 1 tbsp cornflour
  • 1 pomegranate
  • Fresh herbs (parsley, mint, chives)


  1. Start by cooking your Quorn Swedish Style Balls according to pack instructions.
  2. To a saucepan, add the pomegranate molasses, harissa, caster sugar and a splash of water. Bring to the boil then reduce to a simmer.
  3. Mix the cornflour with a little water to make a thin paste and add to the sauce. Bubble away so it thickens, have a taste and adjust the seasoning. If adding crispy onions add them now.
  4. Meanwhile, put your couscous in a bowl, drizzle with olive oil, add lemon juice, season with salt and just cover with boiling water. Allow to rehydrate for 10 minutes.
  5. Pop the Quorn Swedish Style Balls into the sauce and mix through.
  6. To serve, load up a bowl with couscous, top with the Quorn Swedish Style Balls then sprinkle over pomegranate seeds, herbs and any extra crispy onions.

Recipe by @lagomchef

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