Meatballs and Chickpeas with Tahini Miso Sauce


Next, add in your beef mince alongside white pepper, salt, bbq rub, breadcrumbs, egg, milk and a finely chopped sprig of rosemary. Mix all together using your hands until well combined

Form them into balls of your preferred size but not too big

To make the sauce, add garlic powder, ginger powder, gochujang, white miso, soy sauce, cumin, tahini and 2tbsp olive oil into a bowl and combine

Then for your chickpeas and veg, start by roughly chopping one small onion and also your peppers into strips. Then wash your chickpeas and drain the liquid. Add the chickpeas into an oven proof dish along with the onion and peppers. Place in the oven at 180 degrees celsius for 15 minutes

In a frying pan, add a tbsp goose fat (or oil) until melted. Then over a high heat brown your meatballs on all sides

Once your meatballs are browned and the veg has had its 15 minutes, top the veg with the sauce, place the meatballs on top and place back into the oven for another 15 minutes

Plate up and garnish with some extra virgin olive oil, some crushed feta cheese, and a sprinkling of parsley. Enjoy!