Spicy Beef Meatball Vindaloo
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Spicy Beef Meatball Vindaloo

Spicy Beef Meatball Vindaloo

with Basmati Pilau and Cucumber Raita

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.

Allergens:
Mustard
Milk
Sesame
Soy
Gluten
Sulphites

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

Preparation Time35 minutes
Cooking Time
DifficultyMedium

Ingredients

/ 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

(Contains Mustard)

1.5 cup

Basmati Rice

⅓ cup

Green Peas

30 g

Ginger

¼ cup

Italian Breadcrumbs

(Contains Milk, Sesame, Soy, Gluten, Sulphites)

1 box

Crushed Tomatoes

100 g

Greek Yogurt

(Contains Milk)

66 g

Cucumber

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)0 kJ
Calories760 kcal
Fat30 g
Saturated Fat12 g
Carbohydrate84 g
Sugar6 g
Dietary Fiber3 g
Protein36 g
Cholesterol85 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Measuring Spoons
Medium Pot
Measuring Cups
Garlic Press
Large Bowl
Zester
Baking Sheet
Parchment Paper
Large Non-Stick Pan

Instructions

COOK RICE
1

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.

MAKE MEATBALLS
2

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.

BAKE MEATBALLS
3

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.**

START SAUCE
4

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.

FINISH SAUCE & MAKE RAITA
5

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.

FINISH AND SERVE
6

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.