Lisa's Culinary Atrocities

     What to waffle what to waffle…I know!  My favorite new meatballs: Quorn Meatless Meatballs.  It was the first waffling in my cute little apartment and it was dandy, I tell you, dandy!

“Great with pasta, Swedish meatball-style dishes, meatless meatball grinders and more! Delicious Quorn Meatballs are so flavorful and succulent that your meat-eating friends and family will not be able to tell the difference!”

This is true—I love these meatballs.  As a matter of fact, they are the ones that Robert and I served at our Tapas and Wine dinner at Dazzle, and they were a hit!  Made of mycoprotein rather than soy (so, mushrooms), they are a lot more meat-like than your typical meatless meatballs.  *There’s egg in them so they’re not vegan.

I made Capellini pasta with Trader Giotto’s Traditional Marinara Sauce, TJ’s new organic 100% Spanish garlic infused olive oil, roasted garlic, shaved Parmesan, Romano & Asiago cheese, and TJ’s new flower pepper which has rose, calendula, lavender and cornflower petals. Mmmhmmm.  I must say, this pepper is outstanding…as is the garlic olive oil.  One might think I work at Trader Joe’s, but I don’t—I am simply having a love affair with them. I also had a wonderful salad that included pea sprouts and microgreens…Trader Joe’s…yup.

Conclusion: While I do love these meatballs, I know that meaty-meatballs would have been a greater success.  My grand notion of marinara and garlic olive oil filled divots of yum was quenched as the Quorn meatballs are a bit too firm, but it was not a total failure, oh no.  The meatballs were kinda crunchy on the outside and soft on the inside.  If I cooked meat in my abode, this would be a really fun thing to do…