Double Baked Beef Meatball Curry
with Carrot-Cauliflower Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
3
Garlic
1 packet
Baby Spinach Leaves
1 sachet
Mumbai Spice Blend
1
Brown Onion
500 g
Beef Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1 packet
Cauliflower & Broccoli Rice Mix
1 packet
Coconut Milk
1
Carrot
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Thinly slice brown onion (see ingredients). In a large bowl, combine beef mince, fine breadcrumbs, the egg, 1/2 the garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a baking dish.
Transfer onion to the baking dish. Drizzle meatballs and onion with olive oil, then turn to coat. Bake until meatballs are golden and onion is tender, 15-20 minutes. TIP: Use two oven trays if necessary.
While the meatballs are baking, grate carrot. Roughly chop tomato. In a second medium bowl, combine Mumbai spice blend, coconut milk and the soy sauce.
When the meatballs are ready, remove baking dish from oven and add tomato and Mumbai sauce mixture. Turn meatballs to coat. Return to oven and bake until sauce is slightly reduced, 8-10 minutes. Remove from oven. Stir through baby spinach leaves until wilted.
When the meatballs have 5 minutes remaining, heat a large frying pan over high heat, melt the butter with a drizzle of olive oil. Cook remaining garlic until fragrant, 1 minute. Add cauliflower rice and carrot and cook, until softened, 3-4 minutes. Season to taste.
Divide the carrot-cauliflower rice between bowls. Top with the baked Mumbai beef meatball curry. Spoon over the curry sauce from the baking dish to serve. Enjoy!
