Pork Meatball Curry & Cauli-Broccoli Rice
with Veggies & Yoghurt
- Gluten
- Wheat
- Milk
Looking for a meal that’s flavour-packed and full of goodness? Look no further! Bake garlicky pork meatballs in coconut milk and mild Indian spices, then spoon it over cauliflower and broccoli rice to soak up all the saucy deliciousness. Dig in!
Ingredients
1
Red Onion
1 packet
Cauli-Broccoli Rice
1
Tomato
250 g
Pork Mince
1 packet
Fine Breadcrumbs
(Contains: Gluten, Wheat; )
1 packet
Baby Spinach Leaves
1 packet
Coconut Milk
1 sachet
Mumbai Spice Blend
2
Garlic
1
Plain Yoghurt
(Contains: Milk; )
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic.
• Thinly slice onion (see ingredients).
• In a medium bowl, combine pork mince, fine
breadcrumbs, the egg, half the garlic and a
pinch of salt.
• Using damp hands, roll heaped spoonfuls of
beef mixture into small meatballs
(4-5 per person).
• Transfer meatballs and onion to a baking dish.
Drizzle with olive oil and turn to coat.
• Bake until golden, 15-20 minutes.
• Meanwhile, roughly chop tomato.
• In a medium bowl, combine Mumbai spice
blend, coconut milk and the soy sauce.
• Remove baking dish from the oven, then add
tomato and coconut sauce mixture.
• Turn meatballs to coat.
• Return to the oven and bake until the sauce is
slightly reduced, 8-10 minutes.
• Remove dish from the oven, then stir through
baby spinach leaves.
• When the meatballs have 5 minutes remaining,
heat a large frying pan over high heat with a
drizzle of olive oil.
• Cook cauli-broccoli rice until softened,
3-4 minutes.
• Add the butter and remaining garlic and cook
until melted and fragrant, 1 minute. Season to
taste with salt and pepper.
• Divide cauli-broccoli rice between bowls.
• Top with pork meatball curry.
• Serve with natural yoghurt. Enjoy!
