

Cook these vegetarian meatballs from frozen for a quick and tasty meal. Linda McCartney's Vegetarian Meatballs are made with rehydrated soya protein and basil, offering a meat-free alternative. Sourced from a trusted UK brand, they bring British quality to your table.
Vegetarian Society Approved - Vegan
Proudly Supporting Monday - Meat Free
| Typical Values (oven cooked as per instructions) per 100g: |
|---|
| Energy 671kJ/160kcal |
| Fat 6.6g |
| of which saturates 0.5g |
| Carbohydrate 8.1g |
| of which sugars 1.6g |
| Fibre 3.2g |
| Protein 15.4g |
| Salt 0.83g |
Storage: Keep Refrigerated; Not Suitable for Home Freezing
Cooking Instructions - General. Ensure food is piping hot. Appliances vary, these are guidelines only. Remove all packaging.; Hob - From Chilled. Preheat 1 teaspoon of oil in a non-stick frying pan over a medium heat. Add all vegetarian meatballs and cook for 15 minutes, stirring frequently.; Oven cook - From Chilled. Preheat oven to 200ºC/Fan 180ºC/ Gas Mark 6. Place all vegetarian meatballs onto a preheated baking tray and cook in the centre of the oven for 10-12 minutes, turning halfway through cooking.
Package type: Tray
Recycling information: Lid - Don't Recycle
Full Product Name: Seasoned Vegetarian Meat-Style Balls Made with Rehydrated Textured Soya Protein, Onion Puree and Basil.
Storage: For use by date see front of pack. Keep refrigerated. Once opened, consume within 24 hours and always within the use by date. Not suitable for home freezing.
Ingredients: Rehydrated Textured Soya Protein (55%), Onion Purée, Water, Rapeseed Oil, Basil, Tomato Purée, Soya Protein Concentrate, Chickpea Flour, Stabiliser: Methyl Cellulose, Yeast Extract, Parsley, Oregano, Maltodextrin, Salt, Onion Powder, Malted Barley Extract, Garlic Powder, Dextrose, Black Pepper, Tomato Powder, Flavouring, White Pepper
Allergen Information: Contains Barley, Contains Soya May also contain other Cereals containing Gluten.
Dietary Information: Suitable for Vegetarians; Suitable for Vegans