Slow Cooker Korma Porcupine Meatballs

Ingredients

Scaled for your household (4 portions) · original serves 4

• Beef mince1 kg
• Brown onion1
• Long-grain white rice200 g
• Flat-leaf parsley¼ cup + to taste
  Original recipe breakdown · used in multiple steps

  • ⅓ cup chopped parsley, plus extra for garnish
  • Parsley to serve — Source does not specify an amount; no quantity invented.
• Eggs2
• Saltto taste
• Black pepperto taste
• Slow Cook Korma curry sauce1 kg
• Water125 ml
• Plain Greek yoghurt (optional)to taste
  Source does not specify an amount; no quantity invented.
• Naan (optional)to taste
  Source does not specify an amount; no quantity invented.
• Prepared tomato and onion salad (optional)to taste
  Source does not specify an amount; no quantity invented.

Method

1. 1

   Mix mince, onion, uncooked rice, parsley, eggs, salt and pepper. Shape into about 18 balls, using 2 heaped tablespoons of mixture per ball.

2. 2

   Spread one packet of korma sauce in the slow cooker and add half the meatballs in a single layer. Cover with half the second packet and the water. Add remaining meatballs and the remaining sauce.

3. 3

   Cover and cook on HIGH for 3 hours, until the meatballs and rice are cooked. Finish with yoghurt and parsley; serve with naan and tomato-onion salad.