vEEF Singaporean Chili Meatballs


12 vEEF Classic Meatballs
Singapore Chili Sauce:
2 Garlic cloves
1 Medium Shallots
1 Small Red Chili
1 Medium Cayenne Red Chili
1/2 Thumb Ginger
1 tbsp Dark Miso
1/2 Grated Tomato
3 tbsp Sweet Chili Sauce
5 tbsp Tomato Puree
1 Cup Vegetable stock
Fresh Coriander and Green Shallots



Chilli paste:

  1. In a food processor, blitz garlic, shallots, both red chillis, ginger and dark miso to form a paste.
  2. In a pot, add 60g of vegetable oil and sauté the paste until colour changes
  3. Add grated tomato and cook for 2 mins. Add tomato puree and sweet chili sauce. Simmer for 5 mins.
  4. Cook the meatballs in the sauce for 5-7 mins. Ensure that the sauce is simmering and not boiling.
  5. Place meatballs on a dish and finish with the sauce, coriander and green shallots.