Chili Miso Meatball Marinara

Tender meatballs in a bold chili miso tomato sauce offer a perfect balance of savoury, spicy, and tangy flavours—ideal for pairing with rice, bread, or noodles!

Serves 4

Prep time: 30 minutes

Cooking time: 30 minutes

Ingredients: 

• 1lb ground beef

• 4 cloves of garlic, minced

• ¼ cup breadcrumbs

• 2 tbsp milk

• 1 tsp salt

• ½ an onion, chopped

• 1 tbsp olive oil

• 1 can of tomatoes

• 4 tbsp Sacha-ish Chili Miso

• Small handful of basil leaves, sliced

• Generous handful of grated parm

Method: 

1. For the meatballs, place the bread and milk in a bowl, mix, and allow the breadcrumbs to fully absorb the milk. Add the beef, salt, half of the garlic and a small handful of parmesan cheese and stir to combine. 

2. Form into golf ball sized balls, and place in the fridge for 15 minutes to cool. 

3. While the meatballs chill, make the sauce. Heat a pot over a medium heat, and add the oil. Add the onions and remaining garlic, and sauté for 2-3 minutes until softened, then add the tomato and Sacha-ish. Cover and allow to simmer until the meatballs are ready, stirring frequently. Add a little salt to taste if needed.

4. Heat a pan over a medium high heat, add a tiny bit of oil, and then add the meatballs in batches. Allow to brown for 2-3 minutes, turn over, and repeat. When all the meatballs are browned, add to the sauce, cover, and cook for 5-10 minutes until the meatballs are cooked through. Stir the basil through after the meatballs are cooked. 

5. To finish, serve with a starch (we spaghetti, but any pasta will work, crusty bread, or toast also work great), and top with the remainder of the grated parm.