These easy curried beef meatballs are a twist on old-fashioned porcupine meatballs. They're cooked in a creamy korma sauce for a hearty spiced meal. This slow cooker recipe is ideal for batch cooking and freezing.
Ingreadient:
- 1kg beef mince
- 1 onion, finely chopped
- 1 cup (200g) raw long grain rice
- ⅓ cup chopped parsley, plus extra for garnish
- 2 eggs
- Salt and pepper
- 2 x 500g Slow Cook Korma curry sauce
- ½ cup (125ml) water
- Plain Greek yoghurt, chopped parsley, naan and tomato and onion salad to serve
Direction:
- Combine mince, onion, rice, parsley and eggs in a large bowl. Season with salt and pepper. Mix until well combined. Roll 2 heaped tbsp of mixture into balls to make approx. 18 meatballs. Set aside
- Pour one of the curry sauce packets into the base of a slow cooker bowl. Place half the meatballs in a single layer on top of the sauce
- Add half of the second curry sauce packet and water to cover the meatballs. Arrange remaining meatballs in a single layer over the top to make 2 layers. Pour over remaining curry sauce. Cover and cook on LOW for 6 hours or HIGH for 3 hours
- To serve, drizzle over yoghurt and garnish with chopped parsley. Serve with grilled naan and tomato and onion salad
