Ingredients

for the meatballs:

1 lb ground beef

1 lb ground pork

180 grams bread crumbs

150 grams onion 

65 grams miso

20 grams tamari 

20 grams vegan oyster sauce (found at Kootenay Coop)

1 1/2 tbsp garlic powder 

1/4 tsp chile flakes

For the sauce:

165 grams chicken broth

45 grams vegan oyster sauce 

30 grams tamari 

18 grams mirin rice cooking wine (found at Kootenay Coop)

15 grams toasted sesame oil

15 grams fresh garlic

5 grams fresh ginger 

For the greens:

1 bunch Tokyo Bekana or other Asian greens

1 tbsp cooking oil

sprinkle salt 

1 cup quinoa 

Serves 3-4 

Instructions

Preheat the oven to 450f.

Make the quinoa. 

To make the meatballs, whisk together the miso, tamari, and oyster sauce. Add the thawed ground pork and beef to a bowl. Add the miso mixture, chile flakes, and garlic powder.

Make the breadcrumbs by tearing the crusts of bread into chunks. Using a food processor with the blade attachment, chop the bread into crumbs. Add the sesame oil to the crumbs and process until fine. Add the breadcrumbs to the meat. 

Chop the onion into large chunks and add to the food processor bowl with the blade attachment. Chop until the onions with the food processor until they are very fine. 

Mix the meatballs together with your hands until all of the ingredients are thoroughly combined.

Using a 1.5 tbsp cookie scoop, scoop the meatballs onto a sheet pan. 

Place the sheet pan in the center of the oven and bake for 18 minutes, or until nicely browned. 

While the meatballs are cooking, make the sauce.

Dice the garlic and ginger very finely, then add to a sauce pot. 

Add the rest of the ingredients to the pot and bring to a simmer over medium low heat. 

To make the sautéed Asian greens, preheat a large skillet. Add the 1 tbsp cooking oil. 

Wash and cut the Tokyo Bekana or Asian greens into bite-sized pieces. 

Once the pan is hot, add the cut greens. Stir frequently, do not add a lid. Add a pinch of salt. Remove from heat after the stems have just softened to avoid overcooking. 

Combine the cooked quinoa, greens, meatballs, and sauce and serve immediately.