Red Miso and Coriander Beef meatballs with Guajillo Yoghurt Sauce.
It’s true that my heart is set on fresh recipes, the ones that are filled with herbs and seafood specially so during the summer.
But from time to time I find myself craving comfort and hearty food as well, and because I cook not just for myself but for my family I have to have my husband’s cravings into consideration, and I know that for him a hot meal at the end of the day is the best thing ever.
So for all of those that love a warm sauce, a meal full of flavour that feels like something that just came out of your Mamas kitchen , this is for you and I hope you will enjoy it too.
I actually find that this recipe it’s great to have throughout the year, but obviously if you make it in the summer using seasonal tomatoes your sauce will taste just so much better.
I also added red miso paste to the meatballs mixture, If you haven’t used it before red miso is made from fermented soy beans, there are different types of miso paste (the difference in color and taste varies according to how long is aged for) , but I find that red miso really works on this recipe and I have also used it to make burgers and to enrich soups. The deep umami flavour when cooked with the meat juices makes these meatballs even more succulent, and there is no wasting of precious miso and meat juices because I pour them into the sauce to make it even tastier.
Serve with mexican or simply steamed rice, refried beans or mashed potatoes, warm tortillas or crusty bread, as you prefer, enjoy!
Serves 3-4.
Ingredients:
Meatballs.
500 grams steak beef minced.
1/2 white onion (finely chopped).
1 cup of coriander, (finely chopped).
1 tbsp miso paste.
3 black garlic cloves, ( mashed into a paste, you can do this by pressing your knife over them over your chopping board).
1 tbsp olive oil.
1 tsp salt.
1 tsp black coarse pepper.
Guajillo Yoghurt Sauce.
5 vine tomatoes.
2 garlic cloves.
5 guajillo chillies.
1/3 cup of toasted peanuts.
1 cup of chicken stock.
1 cup of full fat greek yoghurt.
salt and black coarse pepper to season.
Method:
Preheat oven 180 C.
Begin by making your meatballs, place your minced beef in a bowl, add the onion, coriander, add the miso paste, black garlic, olive oil, salt and pepper.
Then use your hands to combine all of the ingredients and to form the meatballs, press the meat firmly in between your palms first and then shape it into a nice round ball, repeat the same process with the rest of your meat mixture, you should get about 15.
Place your meatballs over a baking tray (no need to line it or add any oil), then bake in the oven for 25 to 30 minutes depending on your oven.
While the meatballs are cooking I start making the sauce:
Remove the stems of your dried chillies (no need to remove the seeds or hydrating previously ), place them directly on a small baking dish with the garlic cloves.
Place your tomatoes on top of the guajillos (this is to avoid them from burning while they are in the oven).
Add 1/3 cup of water (to help your chilies get soft) , add a drizzle of olive oil on top and season with salt and pepper.
Into the oven for 25 minutes approx, until your tomatoes and garlic are cooked , then remove from the oven.
Blend your baked tomato-guajillo mixture with the toasted peanuts and chicken stock ( smooth mixture ). Pour the mixture into a sauce pan, cover with a lid and simmer on medium heat.
When your meatballs are cooked take them out of the oven, and place them into a serving dish. Then add the leftover meat-miso tray juices into your guajillo sauce whilst it’s still simmering, stir and let it cook for another 10 min.
Remove the sauce from the heat and add the yoghurt, whisk until it incorporates completely and taste, adjust seasoning if necessary then pour your warm sauce over your meatballs and serve.
