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Quorn Swedish Style Meatballs with Lime & Garlic

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Try this recipe for grilled Quorn Swedish Style Meatballs with Lime & Garlic in a zesty lime and roasted garlic sauce - perfect on the barbecue and ready in 30 minutes.

2092 kJPer serving
Serves 4
DifficultyA Little Effort

Basting sauce:

  • 2 tbsp Dijon mustard
  • 2 tbsp sugar
  • 3 tbsp cider vinegar
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp curry powder
  • 1 tsp smoked paprika
  • 1 lemon, zested and juiced
  • Roasted Garlic Alioli:
  • 5 cloves of garlic, roasted until soft with a drizzle of olive oil
  • ½ tsp salt
  • 2 egg yolks
  • 1 tbsp freshly squeezed lime
  • Zest of 1 lime
  • Pinch of Cayenne pepper
  • 300ml extra virgin olive oil
  1. Preheat the oven to 200°C/400°F/Gas Mark 6
  2. To make the basting sauce, whisk all of the ingredients together and heat until the sugar is dissolved. Cook on low for approximately 5 minutes until syrupy
  3. Coat the Quorn Swedish Style Meatballs in the basting sauce and cook on a baking tray for 15-18 minutes turning occasionally.
  4. To make the alioli, mash the garlic with the back of a fork to form a puree. Place in a bowl and whisk in the egg yolks and lime juice. Add the Cayenne pepper than gradually whisk in the oil, a little at a time, until all of the oil is incorporated and the mixture emulsifies. Add the zest and refrigerate until use (use within 24 hours)

Enjoy the Quorn balls on a bed of wild rocket with the lime and roasted garlic alioli.

Made with Quorn Swedish Style Meatballs

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