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.

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

Knead the breadcrumbs in with your hands, ¼ 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.

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.