Richard O’Connell’s Miso Meatless Balls & Asian Salad

Serves 12
60 mins (plus overnight setting of Meatless balls)


The Meatless Balls

  • 400g of Meatless Farm mince
  • 50g of diced onion
  • 2 cloves of grated garlic
  • Grated ginger
  • Chopped mint/coriander/thyme I tablespoon mixed
  • 1 tablespoon miso paste
  • 1/3 lime zested
  • 1/5 of a lemon zested
  • 3 pinches of salt and pepper


Miso & Soya Sauce

  • 400 mls of veg stock
  • 1 smashed lemon grass stick
  • 2 cloves of garlic crushed
  • 20x chopped coriander stalks
  • 40g of ginger chopped
  • 50 mls of mirin / 25 mls of sesame oil
  • 2 tablespoons honey
  • A pinch of 5 spice
  • ½ lime zested and squeezed
  • 1 tablespoon miso paste
  • 1 tablespoon of chilli sauce
  • 2 tablespoons of white wine vinegar


Peanut & Sesame Crumble

  • 300g of peanuts
  • 50g of sesame seeds
  • 20g of black sesame seeds
  • 9 limes zested
  • 3 lemon zested
  • 340g of butter
  • 4g of pepper black cracked
  • 4g of paprika
  • 3g of cayenne pepper
  • 60g of peanut butter.
  • 100g of honey
  • 7g of maldon salt


Preparing The Greens

  • 1 small head of pac choi
  • 3-5 stems of tender stem broccoli
  • 2 pieces of thinly sliced spring onion stalks
  • Picked coriander and mint
  • Zest of ¼  lemon
  • Sesame oil
  • Seasoning


  1. To prepare the Meatless Balls, mix the ingredients together and weigh each ball to 45g. Once they are ready, let them set in the fridge overnight. These are then browned evenly all over in a hot pan. Once ready, place in a deep cooking dish ready to add the sauce.
  2. To cook the Meatless Balls, place the balls into a cooking tray that suits the size. Make sure its not too big or the sauce won’t cover them. Place the sauce into the cooking vessel and then cook them for 40 minutes at 170C. Once ready, remove the balls carefully with a spoon and blast chill until cold. The sauce can then be reduced down to a thicker consistency. To reheat add your portion into a small pan and add as much sauce as you like. Reheat them basting them with the sauce until it coats them with a lovely shine.
  3. Make the peanut mix by crushing the peanuts and adding the sesame seeds. Weight out the mixture. Calculate 20% of the weight and add this weight of cooking liquid to the nuts. Mix the nut mix really well with gloves on. Place this evenly over a sugar matt and bake at 170C for 8 mins. Mix the nuts well and cook again. Judge it until the nuts are golden and crispy. Keep in a sealed container.
  4. Create the cooking glaze by boiling all the ingredients together and using some of it to coat the nut mix.
  5. To prepare the greens, take off the root of the pak choi and separate the leaves. If the leaves are big, cut them in half lengthways. Trim the root ends off the broccoli and tidy up the stalks. Blanch the broccoli in boiling salted water for 30 seconds and then add the pak choi. This is then refreshed in the ice-cold water. When reheating, get a small saucepan and add some sesame oil and butter, then add the leaves and broccoli and reheat. Add the herbs, spring onion, seasoning and a little more sesame oil. This is then added to the plate when serving

Meatless Farm Foodservice


There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!