Miso Meatballs with Wasabi Mash
By OcadoLife
Published on 18 July 2024
A lighter, East Asian spin on a family favourite by OcadoLife recipe editor Lauren Hoffman, this Miso Meatballs with Wasabi Mash is a speedy midweek option. The recipe makes more meatballs than you need here – chill leftovers for up to 2 days in an airtight container.
Time and servings
20 minsTotal time
2Servings
8 minsPrep time
12 minsCooking time
Ingredients
- 500g turkey breast mince
- 1.5 tbsp white miso
- 5 tbsp ponzu sauce
- 1 garlic clove, crushed
- 1 tbsp grated ginger
- 2 salad onions, finely chopped
- 15g coriander, stems finely chopped and leaves reserved
- 130g edamame beans, cooked
- 450g mashed potato
- 1 tsp (approx.) wasabi paste
- 0.5 tsp runny honey
Method
Step 1
Mix together the turkey mince, white miso, 3 tbsp ponzu sauce, garlic, ginger, salad onions and coriander stems.Step 2
Roll into small balls (around 20 heaped tsp) and bake on a lined tray for 12 mins.Step 3
Blitz the edamame beans in a blender to chop; stir into the mash with ½-1 tsp wasabi paste.Step 4
Divide the mash between 2 plates and top with the meatballs.Step 5
Mix the remaining 2 tbsp ponzu sauce with the runny honey; drizzle over the meatballs and mash. Scatter with the reserved coriander leaves and tuck in.