50g olive oil
1kg 100% NOT Meatballs
500ml vegetable stock
250ml thickened cream
100ml Worcestershire sauce
80g Dijon mustard
Peas and mash potato, to serve
Parsley and cranberry sauce, to garnish
1. Brown 100% NOT Meatballs in oil. Remove and set aside.
2. Brown butter in same pan, slowly stir in vegetable stock and cream.
3. Add Worcestershire sauce and Dijon mustard, bring to simmer and cook until thickened. Season to taste.
4. Serve meatballs with sauce, peas and mashed potato. Garnish with parsley and cranberry sauce.
100% NOT Meatballs can be cooked from frozen or thawed and will caramelise nicely on the edges. Unlike other meat substitutes, they do not absorb a lot of oil.