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

1. 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.

2. 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.

3. 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.

4. 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.