How to Use Quorn for Making Meatballs

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You can make meatballs without the meat for those who are vegetarian. Use a meat-substitute product made from mushrooms called Quorn. Replace the ground meat in any recipe with Quorn for a meat-free alternative.

Look for Quorn beef-style grounds in the frozen foods section at health food stores and where vegetarian products are sold. This recipe uses Quorn to replace the grated cheese and walnuts in a vegetarian meatball recipe.

  • You can make meatballs without the meat for those who are vegetarian.
  • Replace the ground meat in any recipe with Quorn for a meat-free alternative.

Mix together in a bowl the thawed Quorn, onion soup mix and eggs until thoroughly combined.

Knead the breadcrumbs in with your hands, ΒΌ cup at a time, until the Quorn meatball mixture is a consistency that it can be shaped into balls and hold together. You might not need to use a full cup of breadcrumbs.

Chill the meatball mixture for 30 minutes in the refrigerator.

Preheat the oven to 177 degrees C.

Grab a handful of the meatball mixture, slightly smaller than a golf ball. Roll it into a ball between your hands and place it onto a baking tray. Repeat with the remaining meatball mixture.

Cook the meatballs in the oven on the baking tray for 20 to 25 minutes or until browned and heated through.

  • Chill the meatball mixture for 30 minutes in the refrigerator.
  • Cook the meatballs in the oven on the baking tray for 20 to 25 minutes or until browned and heated through.

Add the meatballs immediately to a sauce or casserole recipe. Cook in the sauce for an additional 30 minutes to 1 hour over a medium-heat simmer or bake as a part of a casserole at 177 degrees C or the temperature specified in the recipe. Alternately, let the meatballs cool completely after browning and package in an airtight container in the freezer for up to 1 week.

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