Swedish meatball recipe with quorn?
![Shocked :o](http://www.intensitysquared.com/Smileys/default/shocked.gif)
![GalileoAce :GA:](http://www.intensitysquared.com/Smileys/default/ga.gif)
Haven't eaten enough today, I think. I'd better eat something before I go to bed. ![Undecided :-\](http://www.intensitysquared.com/Smileys/default/undecided.gif)
Take a deeeeeeeep breath, Odeon.
It's OK. Really, it's OK.
(Besides, I thought you were mostly Finnish, with a Swedish address. I'm not making Finnish meatballs out of Quorn, afterall.)
Quorn absorbs the flavorings, just like meat. It works out fine. It is even better as a meat stretcher, though. For instance, according to my cousin who got me started on Quorn, a chowder made with a few fresh clams and a bit of Quorn is reported to be absolutely delicious. I plan to try that as soon as I can find fresh clams available.
Another deep breath, now.