Spaghetti and Quorn Swedish Style Meatballs


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This is a delicious meat free version of classic Italian meatballs - a dinner the whole family will love. The tomato sauce is a great base recipe, so why not make a double batch and freeze half making this recipe even quicker next time! Want to spice it up? Add half a teaspoon of chili flakes to give the sauce a fiery kick.

Serves 4
40 mins
DifficultyA Little Effort
  • 300g Quorn Swedish Style Meatballs
  • For the tomato sauce
  • 1 tsp olive oil
  • 1 white onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tbsp balsamic vinegar
  • 50ml red wine (optional)
  • 75g tomato puree
  • 400g chopped tomatoes
  • 300ml reduced salt vegetable stock
  • Salt and pepper
  • To serve
  • 300g spaghetti
  • Vegetarian parmesan cheese
  • Fresh basil leaves

To make the sauce:

  1. Heat the olive oil in a saucepan. Add the chopped onion and sauté for 5 minutes.
  2. Add the crushed garlic and cook for 1 minute.
  3. Add the balsamic vinegar and red wine, reduce for 1 minute.
  4. Add the tomato puree, chopped tomatoes, and vegetable stock. Simmer for 20 minutes.
  5. Meanwhile, pre-heat the oven to 200°C /180°C(fan)/gas mark 6. Place the Quorn Swedish Style Balls onto a baking tray and cook for 20 minutes.
  6. To serve, cook the spaghetti as per pack instructions, drain and set to one side.
  7. Season the tomato sauce with salt and pepper, add the cooked Quorn Swedish Style Meatballs and toss to coat.
  8. Serve the spaghetti with a dollop of meatballs and tomato sauce. Garnish with vegetarian parmesan and fresh basil leaves.

Made with Quorn Swedish Style Meatballs

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Did you know?

Quorn Spaghetti bolognese is

90% less

saturated fat than a meat version

Find out more