Curried meatballs with lentil rice
6
Points®
Total time: 1 hr 10 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Everyone loves meatballs and these spheres of loveliness pack a lot of flavour utilising pork and masala for a healthy, irresistibly tasty twist on a classic
Ingredients
Lean pork mince
500 g
Green shallot(s)
2 individual, trimmed, thinly sliced
Zucchini
1 medium, trimmed, grated
Egg(s)
1 medium, lightly beaten
Indian curry paste
¼ cup(s), (75g tikka marsala)
Vegetable oil
2 tsp
Chicken stock
1 cup(s)
Powdered coconut milk
12 g
Brown rice, dry
½ cup(s), (100g)
Lentils, canned, rinsed, drained
240 g, (1x400g can)
Fresh coriander
¼ cup(s), chopped
Instructions
1
Place pork, shallots, zucchini, egg and 1 tablespoon curry paste in medium bowl. Using hands, mix to combine. Shape mixture into 12 even-sized meatballs. Place meatballs on a plate and refrigerate for at least 30 minutes or until firmer to the touch.
2
Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs, in 2 batches, turning, for 2–3 minutes or until browned.
3
Meanwhile, combine stock and remaining curry paste in a medium jug. Add to pan with meatballs and bring to the boil. Reduce heat to low and simmer, covered, for 20 minutes or until meatballs are cooked through. Stir in coconut milk powder.
4
Meanwhile, boil rice following packet instructions until tender, adding lentils for the last minute of cooking. Drain. Stir in chopped coriander. Serve meatballs with lentil rice and a coriander sprig.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.