This is a delicious family dish and makes around 12-14 meatballs. It’s a great dish to freeze and have ready to go on those nights you don’t want to cook. This is a Love My Earth twist on an old family favourite - the vindaloo gives it a punch of flavour.
Ingredients
- 500g of organic mince
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½ cup of Organic White Basmati Rice
- Handful of chopped parsley
- 1 onion roughly chopped
- 1 700g jar of passata sauce
- 2 tablespoons of Organic Vindaloo Curry Mix
- Olive oil
- 1 cup of water
- Salt and pepper
Preparation
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Mix rice, parsley and mince together well and form approx. 12-14 meatballs (depending on your size preference). Place on plate and set aside.
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Firstly, brown the onions in the olive oil in a pan, then add the Vindaloo Curry Powder and fry until fragrant.
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Then add the passata sauce, cup of water, salt and pepper and mix. This will make a soup-looking vindaloo tomato mixture.
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Bring the mixture to the simmer until it is bubbling.
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Once simmering, drop in all the meatballs into the pot.
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Simmer for around 30 to 40 minutes. The rice will begin to absorb the water, so you can add extra water if dry.
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Check a meatball to make sure the rice is cooked through.
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Serve the meatballs with mash potato and a side salad with a drizzle of yoghurt.
Tip
You can make this with any of the curry powders if you want a milder version.
Grate up carrots or zucchini in the meat mixture to hide veggies for the kids.