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Photo of Curried meatballs with lentil rice by WW

Curried meatballs with lentil rice

Total Time
1 hr 10 min
10 min
30 min
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


Lean pork mince

500 g

Green shallot(s)

2 individual, trimmed, thinly sliced


1 medium, trimmed, grated


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


  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.


SERVING SUGGESTION: Salad of lettuce, sprouts, shredded snow peas, sliced celery, capsicum, cucumber and grated carrot.TIP: You can use lean chicken breast mince instead of pork mince.