Meatfree ‘Meat’balls

Hiya, Bela here! It’s been 7 months since I turned pescatarian and it’s going really well but sometimes I do miss meaty textures lol. Quorn has helped a lot (no, this is not an ad or sponsored post!) I recently discovered their cocktail sausages which are great for a snack or with eggs for breakfast. I also really like their Swedish style balls. So, here’s my favourite quick and easy meatfree ‘meat’ball recipe:


Quorn Swedish style balls – 1 pack (no, this is not cheating because we all live busy lives and can’t make EVERYTHING from scratch, am I right?)

Tinned tomatoes – 2 cans

Garlic – chopped, add to taste but I used 6 cloves eek!

Red onion – 1 small, diced

Courgette – 1 diced / medallions

Mozzarella – 1 pack

Chillies – add to taste, I used 2 green chillies


Fresh basil

Salt, pepper, tabasco, chilli flakes – according to taste


1. Put Quorn balls in the oven on 200 degrees / Gas mark 6 for 20 mins

2. Heat a tablespoon of olive oil in a wok, add red onion, garlic and chillies, keep on a medium heat for a few mins

3. Once the onion starts to go clear, add the courgette and keep stirring for 2 mins

4. Add the tinned tomato, oregano, basil, salt, pepper and chilli flakes and/or tabasco for extra heat, keep on a medium heat until sauce is warmed through

5. Once the balls are cooked in the oven, I cut them in half so they absorb more flavour and then add them to the sauce, keep on a low heat for everything to warm together

6. When the sauce mixture starts bubbling, I tear the mozzarella and add chunks to let it melt

7. I served it up and ate it like that but you can always add spaghetti or make the courgette into courgetti. Next time, I’m going to try adding mushrooms to the sauce to give it even more texture! You can have it with ciabatta or garlic bread (yes, more garlic, I’m obsessed!)

I hope you try it out and enjoy it. Let us know what you think and if you have any recommendations / modifications!

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