Quorn Meat-Free Italian Meatballs Pasta in Marinara Sauce

It's pasta night! For an authentic Italian meal, serve up these mouth-watering vegetarian meatballs in a rich marinara sauce using Quorn Meat-Free Italian Meatballs. An excellent weeknight meal.

Serves 4

140 mins

Easy

766 cals
(Per 100g)

20g of fat
(Per 100g)

Ingredients

  • 500 g Cooked Spaghetti Pasta
  • Meatballs
  • 500 g Quorn Meat Free Mince
  • 1 cup Breadcrumbs
  • 1 tbsp. Dried Parsley
  • 1 tbsp. Grated vegetarian hard Cheese
  • ¼ tsp. Ground Black Pepper
  • 1/8 tsp. Garlic Powder
  • 1 pc. Egg, Beaten
  • Marinara Sauce
  • ¾ cup Chopped Onion
  • 5 cloves Garlic, Minced
  • ½ cup Olive Oil
  • 2 cans (28 ounce) Whole Peeled Tomatoes
  • 2 tbsp. Chopped Parsley
  • 2 tsp. Dried Oregano
  • 2 tsp. Salt
  • 1 tsp. White Sugar
  • 1 pc. Bay Leaf
  • 1 can (6 ounce) Tomato Paste
  • ¾ tsp. Dried Basil
  • ½ tsp. Ground Black Pepper

Method

Meatballs

  1. In a large bowl, combine Quorn Grounds, breadcrumbs, parsley, hard cheese, pepper, garlic powder, and beaten egg.
  2. Mix well and form into 20 balls (25g each). Set aside, put in a refrigerator until needed.

Marinara Sauce

  1. In a large saucepan over medium heat, sauté onion and garlic in olive oil until onion is translucent
  2. Stir in tomatoes, parsley, dried oregano, salt, sugar, and bay leaf. Cover, reduce heat to low and simmer for 90 minutes
  3. Stir in tomato paste, basil, pepper, and meatballs and allow to simmer for 30 minutes more

Top sauce over cooked spaghetti noodles and serve