Cheat's Korma Porcupine Meatballs
Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1/2 bunch coriander, leaves picked
- 500grams beef mince
- 1 small brown onion, finely chopped
- 2 cloves garlic, crushed
- 500grams Tilda Microwave Steamed Pure Basmati Rice
- 2teaspoons extra virgin olive oil
- 375grams Passage To India Korma Simmer Sauce
- 1/3 cup Greek-style natural yoghurt
- 1 Lebanese cucumber, diced
- 4 plain naans, warmed
- 1 lime, cut into wedges
Nutrition per serving
3280kJ / 785Cal
3280 Kilojoules or 785 Calories
38% of daily energy intake*
Protein
42.0grams
Fat
26.0grams
Carbs
95.5grams
Sugars
14.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Ditch the takeaway. This speedy meatball korma will have you serving up aromatic Indian flavours in no time.
Method
Step 1 of 3
Finely chop half of the coriander. Place mince, onion, garlic, chopped coriander and 1/4 cup rice in a large bowl. Mix until well combined. Using 1 tbs mixture at a time, roll into balls.
Step 2 of 3
Heat oil in a large, deep frying pan over medium-high heat. Add meatballs and cook for 4 minutes or until browned. Add sauce. Bring to the boil. Reduce heat to low. Cover and simmer for 15 minutes or until meatballs are cooked through.
Step 3 of 3
Heat remaining rice according to packet instructions. Divide rice among serving bowls. Spoon over meatball mixture. Top with yoghurt, cucumber and remaining coriander. Serve with naan and lime wedges.
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