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Quorn Swedish Style Meatballs with Lime & Garlic

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.

Serves 4

30 mins

A Little Effort

2092 kJ
(Per serving)

Meat free Swedish Style Balls product packaging with nutritional information

Made with Quorn Swedish Style Meatballs

Source of Fibre

Source of Protein

Ingredients

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

Method

  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.

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