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.
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.