HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMumbai Beef Meatball Curry
Mumbai Beef Meatball Curry

Mumbai Beef Meatball Curry

with Garlic Rice & Yoghurt

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Get ready to fall head over heels for this rich, hearty dish that’s a splendid symphony of flavours. The secret is cooking up the curry in a single pan so the tender meatballs soak up the Indian-style spices. With a bed of fluffy garlic rice to finish it off, you better be ready to savour every taste – it’ll be gone before you know it!

Tags:Kid Friendly

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Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

4 clove


1 packet

basmati rice

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

beef mince

1 packet

fine breadcrumbs

(ContainsGlutenMay be presentPeanuts, Tree Nuts, Sesame, Milk, Soy)




brown onion

1 packet

Asian greens

1 bunch


1 sachet

Mumbai spice blend

½ tin

tomato paste

1 tin

coconut milk

1 sachet

beef-style stock powder

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

20 g



1.5 cup

water (for the rice)

¼ tsp

salt (for the rice)




¼ tsp

salt (for the beef)

2 tbs

water (for the sauce)

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)4632 kJ
Fat55.7 g
of which saturates35.5 g
Carbohydrate91 g
of which sugars13.8 g
Protein48.3 g
Sodium1547 mg
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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, 1-2 minutes. Add the basmati rice, water (for the rice) and salt (for the rice), stir, then bring to the boil. Reduce the heat to low and cover with a lid. Cook for 10 minutes, then remove from the heat and 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, salt (for the beef) and the remaining garlic in a large bowl. Season with pepper. Using damp hands, take a heaped spoonful of beef mixture and shape into a small meatball. Transfer to a plate and repeat with the remaining mixture. You should get 5-6 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 all over and cooked through, 8-10 minutes. Transfer to a plate.


While the meatballs are cooking, roughly chop the tomato. Finely chop the brown onion (see ingredients). Roughly chop the Asian greens.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Cook the onion until softened, 5-6 minutes. Add the Mumbai spice blend and tomato paste (see ingredients) and cook until fragrant, 1-2 minutes. Add the Asian greens, tomato, coconut milk, water (for the sauce) and beef-style stock powder, then return the meatballs to the pan. Cook until the sauce has thickened slightly, 1-2 minutes. Season to taste.


Roughly chop the coriander. Divide the garlic rice between bowls, then spoon over the beef meatballs and curry sauce. Top with the Greek-style yoghurt and garnish with the coriander.