Spicy Beef Meatball Vindaloo

Spicy Beef Meatball Vindaloo

with Basmati Pilau and Cucumber Raita

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This spicy Indian number simmers meatballs in a glorious sauce. An aromatic dal spice delivers a full-bodied flavour to the Vindaloo, which is served over fluffed rice.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

454 g

Ground Beef

1 unit

Garlic, bulb

1 unit

Beef Broth Concentrate

113 g

Onion, chopped

2 tbsp

Dal Spice Blend


1.5 cup

Basmati Rice

⅓ cup

Green Peas

30 g


¼ cup

Italian Breadcrumbs

(ContainsMilk/Lait, Sesame/Sésame, Soy/Soja, Wheat/Blé, Sulphites/Sulfite)

1 box

Crushed Tomatoes

100 g

Greek Yogurt


66 g


Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories760 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate84 g
Sugar6 g
Dietary Fiber3 g
Protein36 g
Cholesterol85 mg
Sodium1320 mg
Utensilsarrow down iconarrow down icon
Measuring Spoons
Medium Pot
Measuring Cups
Garlic Press
Large Bowl
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F and wash and dry all produce. Heat a medium pot over medium heat. When hot, add 2 tbsp butter, then half the onions. Cook, stirring often, until softened, 2-3 min. Add rice. Cook, stirring often, until toasted, 1-2 min. Add 2 1/2 cups water and bring to a boil over high heat. Reduce heat to low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min.


While rice cooks, peel, then mince or grate ginger. Peel, then mince or grate garlic. Combine beef, breadcrumbs, half the ginger and 1 tbsp garlic in a large bowl. Season with salt and pepper.


Roll beef mixture into equal 2-inch sized meatballs (you should have 16). Transfer meatballs to a parchment-lined baking sheet. Bake in middle of oven, until cooked through, 10-12 min.**


While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp oil, then remaining onions, remaining garlic and remaining ginger. Cook, stirring often, until onions begin to soften, 2-3 min. Sprinkle over the Dal Spice Blend. Cook, stirring often, until fragrant, 1 min.


Reduce heat to medium. Add crushed tomatoes, broth concentrate and 1/2 cup water. Cook, stirring occasionally, until slightly reduced, 3-4 min. Meanwhile, coarsely grate cucumber. Mix the yogurt and cucumber in a small bowl. Season with salt and pepper. Set aside.


Add meatballs to the sauce. Stir to combine. Fluff rice with a fork. Season with salt. Stir in peas to warm through. Divide rice between bowls. Top with beef vindaloo. Dollop over cucumber raita.