miso butter meatballs

deeply savoury, wildly comforting and still somehow $4 a serve

ingredients

500g beef and pork mince
¾ cup panko breadcrumbs
1 onion, finely grated
2 garlic cloves, minced
1 egg
1 tbsp miso paste
2 tbsp soy sauce

Tray
1 onion, sliced
250g mushrooms, sliced
3 tbsp butter

Miso gravy
2 cups beef stock
1 tbsp miso paste
2 tbsp soy sauce
1 tbsp brown sugar

Slurry
3 tbsp flour
3 tbsp water

method

1. Preheat oven to 200°C.

2. In a bowl, combine all meatball ingredients and mix until just combined. Roll into golf ball-sized meatballs.

3. Add the sliced onion and mushrooms to a large baking dish. Nestle the meatballs into the tray and dot with butter.

4. In a jug, whisk together the stock, miso, soy and mirin until smooth. Pour over the tray. Cover tightly with foil and bake for 25 minutes.

5. Remove the tray from the oven and take off the foil. Carefully tilt the tray and spoon or pour some of the cooking liquid into a jug or bowl, leaving the meatballs and vegetables behind.

6. Whisk together the flour and water to make a smooth slurry (re-stir just before using). Pour the slurry into the hot cooking liquid and whisk until fully smooth and combined. Pour the gravy back over the meatballs and mushrooms.

7. Return the tray to the oven, uncovered, and bake for a further 20 minutes, until the sauce thickens and turns glossy.

8. Rest for 5–10 minutes before serving. Serve over rice with something green on the side.