These are no basic meatballs, but they're all also surprisingly simple to make. The secret? Cooking up the curry in a single pan so the tender meatballs soak up the traditional Indian spices. Bring everything together with some fluffy garlic rice, and make sure to savour every mouthful – it’ll be gone before you know it!
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
vegetable stock pot
baby spinach leaves
Mumbai spice blend(May be present Gluten)
water (for the rice)
water (for the sauce)
Finely chop the garlic. In a medium saucepan, melt the butter with a dash of olive oil over a medium heat. Cook 1/2 the garlic until fragrant, 1 minute. Add the basmati rice, the water (for the rice) and a generous pinch of salt. Bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat. Keep covered until the rice is tender and the water is absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
While the rice is cooking, combine the beef mince, fine breadcrumbs, egg, the salt, a pinch of pepper and the remaining garlic in a large bowl. Using damp hands, roll heaped spoonfuls of the mixture into small meatballs. Transfer to a plate. You should get 4-5 meatballs per person.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). Transfer to a second plate and cover to keep warm.
While the meatballs are cooking, grate the carrot. Finely chop the brown onion (see ingredients). Roughly chop the tomato.
Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the carrot and onion, stirring, until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Return the meatballs to the pan, then add the tomato, coconut milk, the water (for the sauce) and vegetable stock powder. Cook until the sauce is slightly thickened, 1-2 minutes. Remove from the heat, then stir through the baby spinach leaves until wilted. Season to taste.
Divide the garlic rice between bowls, then spoon over the Mumbai beef meatball curry. Top with a dollop of Greek-style yoghurt to serve.