Quorn� Meatless & Soy-Free Meatballs. High in protein. Low in fat & 0g trans fat per serving. Fully cooked just heat & serve! Made from natural ingredients
Mycoprotein (38%), Textured Vegetable Protein, (Wheat Flour, Sodium Alginate, Caramel), Onion, Partially Rehydrated Egg White, Textured Wheat Protein (Wheat Protein, Wheat Starch), Canola Oil, contains 2% or less of Rice Starch, Autolyzed Yeast Extract, Salt, Natural Flavors from Non-Meat Sources, Barley Malt Extract, Gum Arabic, Sugar, Nutmeg, Ginger, Coriander, Thyme, Sage, Black Pepper, Parsley, Chili Pepper, Allspice, Paprika Extract.
Cooking instructions: simply remove all packaging & cook from frozen as follows. For best results, cook on stove top. Stove top - in sauce -18 mins. Place Quorn meatballs in a sauce pot. Add your favorite tomato sauce or gravy. Simmer, stirring occasionally, over medium heat 15-18 minutes, until thoroughly heated. Stove top - in oil -15 mins. Heat 2 to 3 teaspoons of vegetable or olive oil in large skillet over medium heat. Add Quorn Meatballs to skillet. Cook, stirring frequently, 13-15 minutes, or until thoroughly heated. Oven - 20mins. Preheat oven to 400 degrees F. Arrange meatballs on an ungreased baking sheet & bake for 18-20 minutes until thoroughly heated. Microwave (1000 watt) 1/2 mins. 4 meatballs: arrange in a single layer on a microwave-safe plate. Cook on high 1 minute. 8 meatballs: as above, but cook for 2 minutes. Grill - 10 mins. Defrost for 15 minutes. Baste with desired sauce or marinade. Grill on an oiled rack set about 1/2 to 1" above heat/coals, turn and baste frequently, for about 10 minutes until meatballs are cooked through. Note: ovens vary. Heating times are approximate. Always cook before eating. Storage instructions: keep frozen. Do not refreeze once thawed. After cooking, Quorn Meatballs will keep for up to 3 days in the refrigerator.
Always refer to the actual package for the most accurate information