Quorn Blog

Consider the meatball – such a happy little member of the food chain.  So round and unassuming and yet, they bring joy wherever they go.  One of those brilliant food inventions that happened, no doubt, by pure accident.  There are rumours of origins in Persia.  The Persian word koofteh means herbed meat with recipes which called for ground meat mixed with other ingredients to form a smooth paste.  These were either cooked in a sauce or threaded on skewers.  (Enter the kebab! But that’s another matter). 

 Through the ages, the meatball found its way to ancient Rome where writers mention round meat patties with some truly exotic ingredients.  Even Pellegrino Artusi, author of the famous Italian cookbook La scienza in cucina e l’arte di mangiare bene (The Science of Cooking and the Art of Eating Well) and often credited with establishing a national Italian cuisine, once wrote over a meatball recipe:

“Do not think for a moment that I would be so pretentious as to tell you how to make meatballs, this is a dish that everyone knows how to make … My sole intention is to tell you how to prepare them.”

Well, that may have been the case in 1891 but things have moved on, Signor.  Artusi’s meatball recipe of 1891 called for some unusual ingredients.  Quorn wasn’t even a twinkle in anyone’s eye back then but the very beauty of a good meatball is that everyone is welcome!  Quorn™ meatballs are a proud chapter in the illustrious history of the meatball, from the first patty in ancient Persia to gracing the aisles of modern supermarkets.

Anyway, thanks for sticking through this post with me because there is a point to all this!  There is a yummy new recipe for Quorn Italian meatballs in gorgonzola sauce that I wanted to share with you.  Super quick and easy to make, it will give you plenty of time to ponder more important things … like making the most of the fine weather forecast for the weekend!  And here’s a challenge to anyone who tries out this recipe: send us a video of you making this dish and we’ll post it on YouTube.  Send your footage to blog@marlowfoods.co.uk.

Quorn Italian Meatballs in Gorgonzola sauce

This takes about 15 minutes to prepare and serves 4 people.

Ingredients

280g Quorn Italian meatballs
2 tablespoons oil
45g butter or margarine
25g plain flour
350ml vegetable stock
350ml milk
75g crumbled Gorgonzola
Salt and freshly ground black pepper
Pinch of nutmeg
Zest of ½ lemon
1 tablespoon chopped parsley

Method:

1. Heat the oil and gently cook the Quorn Italian meatballs in a shallow frying pan.
2. Melt the butter or margarine in a small heavy based saucepan, add the flour and stir well and heat gently for 1 minute. Add the vegetable stock and milk and continue stirring over the heat until the sauce has thickened.
3. Reduce the heat and add the crumbled Gorgonzola, nutmeg, lemon zest, salt and pepper. Continue to simmer gently for a further 4 minutes stirring regularly.
4. Place the meatballs in an ovenproof dish and pour over the Gorgonzola sauce.
5. Bake in a preheated oven at 180c for minutes until browned and bubbling, sprinkle with parsley and serve with pasta or rice or simply a fresh green salad.