Quorn Meatballs and ‘Getti (Spaghetti) Recipe
To Make Meatballs
Ingredients
- 1 leek, finely chopped
- 1 Knorr Onion Gravy Stock Cube (or 1 onion)
- 1 packet (450g) of Quorn Mince, defrosted
- 4 tablespoons of Passata or tinned chopped tomatoes
- 2 eggs, beaten
- 1 slice of bread, chopped into breadcrumbs
- A little olive oil
- Baking paper
- Baking tray
- Pack of spaghetti
- Vegetables you have to hand
- 1 Beef stock
- 1 herb flavour pot
- 1 cup of water
- 2 teaspoons of tomato puree
- 4 tablespoons of natural yoghurt
- Dash of red wine
Method
- Preheat the oven to 200C/400F/Gas Mark 6)
- Heat oil, fry leek (and add onion and garlic if used)
- Add the Quorn Mince
- Add the Knorr Onion Gravy Stock and mix well
- Add the tomato and cook for 5 minutes
- Stir in the breadcrumbs and leave to cool
- Stir in the eggs a little at a time until mixed well
- Shape into balls with your hands (which you can freeze)
- Line a tray with baking paper and place the shaped Quorn balls for almost 20 minutes (I didn’t have any baking paper to hand, so I just used cake release spray and sprayed generously on the baking tray).
- Whilst the meatballs are in the oven, cook spaghetti as per the pack instructions.
For the sauce and spaghetti
- Heat little oil
- Add vegetables (sweetcorn, carrots, basically whatever you have in your cupboard/fridge)
- Add the rest of the Passata or tinned chopped tomatoes
- Dissolve 1 beef stock and one herb flavour pot in 1 cup of water each.
- Add to the mix with 2 teaspoons of tomato puree
- Add 4 tablespoons of natural yoghurt to the mix
- Add a dash of red wine and season to taste
- Add the cooked meatballs and simmer uncovered
- Serve with spaghetti.
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