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.
Prep 15 minutesCook 3 hours HIGH, 6 hours LOWServes 4Makes 2 batches, each serves 4 people
Ingredients
Method
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
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
