Beef Meatballs in a Miso Butter Sauce
Prep Time: 20 Mins
Cook Time: 20 Mins
Total Time: 40 Mins
Serves: 2-4
These bowls are extremely bright and healthy, pairing lean ground beef meatballs with brown rice and boiled vegetables. Usually, I prefer to roast veggies for more depth of flavour, but topped with the buttery umami-rich broth, that would be completely unnecessary. If you have leftover broth, you will want to pour it over any vegetables to elevate them!
Ingredients
Meatballs
500g lean ground beef
2 garlic cloves
2 green onions
1 tablespoon white miso
1 tablespoon soy sauce
1 tablespoon sesame oil
Pinch of salt (about 1/8 teaspoon fine sea salt)
Miso butter gravy:
2 teaspoons butter
1 garlic clove
1 teaspoon white miso
1/2 cup broth
2 teaspoons cornstarch (and 2 teaspoons water mix to make a slurry)
200g Broccoli florets
200g Carrots (approximately 2 big ones), peeled and cut in diagonals
Sesame seeds
Cooked rice to serve
Directions
Preheat oven to 400°F (180°C Fan). Cut the green tops off the green onion (the top 1/3 of it) and thinly slice to use as garnish. Finely chop the rest of the green onion. In a large bowl combine the ground beef, garlic cloves, green onions, miso, soy sauce, and sesame oil. Using your hands roll out 12 meatballs the size of a golf ball and place them on a lined baking tray. Bake for 12-15 minutes until the meatballs reach 160°F with an instant-read thermometer.
In a small saucepan melt the butter over medium heat, once fully melted add the garlic and cook for 2-3 minutes until golden. Add the miso and broth and let simmer for 5 minutes to reduce. In a small bowl create a slurry by mixing 2 teaspoons cornstarch with 2 teaspoons cold water. Mix it into the sauce to thicken.
Bring water to a boil in a saucepan and salt heavily. Add the carrots and cook for about 5 minutes, then add the broccoli and cook 3-4 minutes until just cooked and easily pierced with a fork. You can also cook them separately if you are worried about over-cooking one of them.
To serve, add rice to each bowl and top with meatballs, vegetables, a few spoonfuls of sauce, sesame seeds, and some of the reserved green onion tops.
-
Leftovers keep for 3-4 days in the refrigerator. The meatballs and sauce can be frozen separately for 2-3 months. Thaw the meatballs in the fridge overnight and then bake at 375°F (170°C Fan) until just warmed (about 10-15 minutes). The miso gravy can be reheated in a saucepan.
-
Per 1 serving (4 total): Excludes rice
Calories: 328
Carbohydrates: 15g
Protein: 30g
Fat: 17g
Saturated Fat: 7g
Fiber: 5g
Sugar: 5g
