Harry'sMom07
Silver Member
Just attempted to make the Swedish 'meatballs' from this month's magazine. The recipe used quorn mince mashed with potato and egg white to bind it together. However, as soon as they went into the sauce, they just turned to mush and it ended up rather unpleasant (although my 2 year old ate all his!!):cry:
This is the second quorn mince disaster I've had - the first being some burgers from the Green cookbook. Am I doing something wrong, or is this just what happens? If so, why the bloody hell do they use quorn mince and how do they get theirs to look like balls in the picture?!
This is the second quorn mince disaster I've had - the first being some burgers from the Green cookbook. Am I doing something wrong, or is this just what happens? If so, why the bloody hell do they use quorn mince and how do they get theirs to look like balls in the picture?!