1 pkg. Quorn Meatless Meatballs, defrosted on counter for 15 minutes.
2 Tbsp. Dijon mustard
2 Tbsp. Sugar, preferably unrefined sugar
3 Tbsp. cider vinegar
1/2 tsp. cumin seeds, toasted and ground
1/2 tsp. cilantro seeds, toasted and ground
1/2 tsp. curry powder
1/2 tsp. smoked or regular paprika
1 lemon, zested and juiced
Salt & freshly ground pepper
You'll also need: Wooden or bamboo skewers (soak first to avoid burning)
Roasted Garlic & Lime Aioli
5 garlic cloves, roasted with a little olive oil until soft
1/2 tsp. salt
2 egg yolks
1 Tbsp. freshly squeezed lime juice & grated zest
Pinch cayenne pepper
1 cup extra-virgin olive oil
In a large dish soak wooden or bamboo skewers in warm water and cover for about 30 minutes.
To make basting sauce, whisk together all of the ingredients until the sugar has dissolved and cook on low for 5 minutes until syrupy; then allow to cool. Note that the basting sauce may be made in larger batches and stored in the fridge for up to one week.
With the back of a knife, mash the garlic. Gradually work the salt into the crushed garlic to make a paste. Place in a bowl and whisk the eggs and lime juice with the garlic paste. Add the cayenne and slowly whisk in the oil, a little at a time, until all the oil is incorporated and the mixture emulsifies. Add the zest and keep refrigerated until ready to use (use within 24 hours).
Thread 2 Quorn Meatballs onto each bamboo skewer and grill on an oiled grill rack set about to 1 above heat / coals, turning frequently, for about 10 minutes. Brush the Quorn meatless meatballs with sauce and continue to grill, turning frequently and continuing to brush with sauce until meatballs are cooked through.
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