Slow Cooker Korma Porcupine Meatballs

Prep: 15 minutes

Cook: 3 hours HIGH, 6 hours LOW

Makes: 2 batches, each serves 4 people

Difficulty:

Cuisine:

Saved:

Fusion

342

Recipe by: Passage to India

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.

Credit: Whisk Media Group

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Slow Cooker Korma Porcupine Meatballs

Ingredients:

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

Method:

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

Tips & Hints:

If the sauce thickens too much during slow cooking, add in a little more water to loosen the sauce.
Use lamb or pork mince if desired.
Portion cooled curry into 2 meals. Place into an airtight container. Label and freeze for up to 2 months. Defrost in the refrigerator overnight and reheat in the microwave or on the stove top.