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Spicy Singaporean Chilli "Meatballs"

The perfect snack or easy weeknight meal, these Spicy Singaporean Chilli "Meatballs" are about to become your go-to dish. Slightly sweet and perfectly spicy, they are a plant-based taste sensation.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Appetizer, Side Dish, Snack
Servings 4


  • Food Processor



  • 12 vEEF® "Meatballs", defrosted

Spicy Singaporean Chilli Sauce

  • 2 garlic cloves
  • 1 medium shallot
  • 1 small bird's eye red chilli
  • 1 medium cayenne red chilli
  • ½ thumb ginger
  • 1 tbsp dark miso
  • ½ tomato, grated
  • 3 tbsp sweet chilli sauce
  • 5 tbsp tomato purée
  • 1 cup vegetable stock
  • 3 tbsp cooking oil


  • fresh coriander, to taste
  • green shallots, to taste


  • In a food processor, blitz garlic, shallot, bird's eye chilli, cayenne chilli, ginger and dark miso to form a paste.
  • In a pot, add cooking oil and saute the paste until it changes colour.
  • Add the grated tomato and cook for 2 minutes. Add the tomato purée and the sweet chilli sauce. Simmer for 5 minutes.
  • With the sauce still simmering, add the "meatballs" and cook in the sauce for 5 to 7 minutes.
  • Plate the "meatballs" in a bowl and finish with fresh coriander and chopped green shallots.