Name Quorn Meatballs & Spaghetti


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  • Serves: 4
  • Complexity: medium
  • kcal: Sin-free on Green, 15 Sins on Original
  • Origin: Italian
Quorn Meatballs & Spaghetti


  • Meatballs:
  • 1 large white onion, chopped
  • 1-2 garlic cloves, crushed (optional)
  • 3 eggs, beaten
  • 350g pack Quorn Mince
  • Fry Light, for spraying
  • Sauce:
  • 142ml / 1/4 pt stock made with Vecon
  • 1 large red onion, finely chopped
  • 2 x 397g/14 oz cans chopped tomatoes
  • 1 tsp dried mixed herbs
  • salt & ground black pepper
  • 340g/12 oz dried spaghetti

Preheat the oven to 180°C, 350°F, Gas Mark 4. To make the meatballs place the white onion, garlic, eggs and Quorn Mince into a food processor and blend until finely chopped but not smooth. Divide the mixture into 20 portions and shape into balls. Place on a baking tray sprayed with Fry Light and bake for 20 minutes. Meanwhile to make the sauce place the stock, red onion, tomatoes, herbs and seasoning into a saucepan. Bring to the boil and simmer for 20 minutes until tender Cook the spaghetti according to the packet instructions. Drain and transfer to a serving bowl. Place the meatballs on top of the spaghetti and pour over the sauce. Serve immediately.

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