Miso-Chili “Meatballs”

Heat oven to 425 ºF. Salt a large pot of water and bring to a boil, to cook the spaghetti later. Wipe mushrooms clean with a damp paper towel. Coarsely grind oats in a food processor. Transfer oats to a large bowl. Peel one garlic clove, add to food processor, and pulse 3 to 4 times. Add mushrooms to food processor and pulse until finely chopped; add mushrooms and garlic to the bowl with the oats.

Put the sunflower seeds in the food processor and grind to a thick paste, scraping down the sides and, if necessary, adding 1 tsp water at a time to loosen the paste. Add the sunflower seed paste, miso, chili powder, and a pinch of salt and pepper to the bowl with the oats, garlic, and mushrooms. Mix until combined.

Spread 1 tbsp oil across a rimmed baking sheet. Form the mushroom mixture into about 6 or 8 small balls, and gently roll them on the sheet to coat them in the oil. Place them an inch or two apart on the sheet, and bake until brown, undisturbed, about 15 to 20 minutes.

Meanwhile, trim, peel, and dice the onion. Peel and mince the ginger. Put 1 tbsp oil in a medium skillet over medium-high heat. Add onions and cook until soft, stirring, 3 to 5 minutes. Add ginger and cook until fragrant, about a minute. Add soy sauce and tomatoes and bring to a boil. Lower heat to a gentle simmer and cook until thickened, stirring occasionally, 10 to 20 minutes.

Add the pasta to the boiling water, stir, and cook until barely tender or al dente, about 5 minutes. Reserve ½ cup of the cooking water, and then drain the spaghetti. Return the spaghetti to the pot over low heat, and stir in 1/2 cup sauce and ¼ cup of the reserved cooking water. Add more cooking water as necessary, to get a smooth consistency.

Rinse and chop the basil leaves. Add the miso-chili “meatballs” to the skillet with the remaining sauce; season to taste with salt and pepper. To serve, put the spaghetti in bowls and top with the “meatballs” and sauce, drizzle with the sesame oil, and garnish with the basil.