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Slow Cooker Korma Porcupine Meatballs

Slow Cooker Curried Porcupine Meatballs recipe
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Credit: Whisk Media Group
Recipe by: Passage to India
passagefoods.com
Average: 5 (1 vote)
4 Collected
Difficulty
Easy
Category
Cuisine
Prep:  15 minutes
Cook:  3 hours HIGH, 6 hours LOW
Makes:  2 batches, each serves 4 people
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.

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Slow Cooker Korma Porcupine Meatballs
Ingredients:
  1. 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
  2. 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
  3. 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
  4. 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.

Reviews for Slow Cooker Korma Porcupine Meatballs

5
Average: 5 (1 vote)