Quorn Meatballs With Roasted Garlic and Lime Aioli Recipe

Name: Quorn Meatballs With Roasted Garlic and Lime Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 5/8 ounce) package quorn meatballs, defrosted on counter for 15 minutes; 2 tablespoons Dijon mustard; 2 tablespoons sugar, preferably unrefined sugar; 3 tablespoons cider vinegar; ½ teaspoon cumin seed, toasted and ground; ½ teaspoon coriander seed, toasted and ground; ½ teaspoon curry powder; ½ teaspoon smoked paprika or ½ teaspoon regular paprika; 1 lemon, juice and zest of; salt & freshly ground black pepper; 5 garlic cloves, roasted with a little; olive oil, until soft; ½ teaspoon salt; 2 egg yolks; 1 tablespoon freshly squeezed lime juice, and; 1 tablespoon grated lime zest; 1 pinch cayenne pepper; 1 cup extra virgin olive oil

Servings: persons

1 (10 5/8 ounce) package quorn meatballs, defrosted on counter for 15 minutes
2 tablespoons Dijon mustard
2 tablespoons sugar, preferably unrefined sugar
3 tablespoons cider vinegar
½ teaspoon cumin seed, toasted and ground
½ teaspoon coriander seed, toasted and ground
½ teaspoon curry powder
½ teaspoon smoked paprika or ½ teaspoon regular paprika
1 lemon, juice and zest of
salt & freshly ground black pepper
5 garlic cloves, roasted with a little
olive oil, until soft
½ teaspoon salt
2 egg yolks
1 tablespoon freshly squeezed lime juice, and
1 tablespoon grated lime zest
1 pinch cayenne pepper
1 cup extra virgin olive oil

1
Before you start, set some 4 inch bamboo skewers to soak in warm water.
2
Oil grill rack to prevent sticking.
3
Prepare coals, if using a charcoal grill.
4
To make Basting Sauce, whisk together all sauce ingredients until sugar has dissolved.
5
Cook over low heat for 5 minutes or until slightly thickened.
6
Allow to cool (may be made up to 1 week in advance and stored in refrigerator).
7
To make Roasted Garlic and Lime Aioli, mash roasted garlic cloves with the back of a table knife.
8
Work salt into garlic to make a paste, place into a bowl, and add eggs and lime juice.
9
Whisk together.
10
While continuing to whisk egg mixture, slowly add cayenne and then olive oil, a little at at time, until all the oil is incorporated and the mixture is emulsified.
11
Fold in zest.
12
Refrigerate until ready to use (may be made up to 24 hours in advance).
13
To prepare meatballs, thread two meatballs onto each skewer.
14
Grill about 1/2-1 inch over heat source, turning often, for 10 minutes.
15
Baste with sauce and continue to grill, turning and basting often, until cooked through.

846

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 (10 5/8 ounce) package quorn meatballs, defrosted on counter for 15 minutes, 2 tablespoons Dijon mustard, 2 tablespoons sugar, preferably unrefined sugar, 3 tablespoons cider vinegar, and more.

Yes, Quorn Meatballs With Roasted Garlic and Lime Aioli falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quorn Meatballs With Roasted Garlic and Lime Aioli

How did you like this recipe?

Frequently Asked Questions