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Spicy Pork Meatball Vindaloo

Spicy Pork Meatball Vindaloo

with Basmati Pilau and Yogurt Sauce
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
800 kcal
Protein
: 
36g protein
Total
: 
35 minutes
Difficulty
: 
Medium
Allergens:
  • Oats
  • Rye
  • Sesame
  • Soy
  • Wheat
  • Barley
  • Milk
  • Egg
  • Milk
  • Mustard
  • Peanuts
  • Crustaceans
  • Fish
  • Tree nuts
  • Sesame
  • Wheat
  • Sulphites
  • Soy
  • May contain traces of allergens
  • Triticale
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Ground Pork

¾ cup

Basmati Rice

(May be present: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy)

1 unit(s)

Garlic, cloves

1 unit(s)

Beef Broth Concentrate

56 g

Yellow Onion, chopped

6 g

Dal Spice Blend

(May be present: Milk, Mustard, Peanuts, Tree nuts, Sesame, Wheat, Sulphites, Soy, Triticale)

56 g

Green Peas

30 g

Ginger

4 tbsp

Italian Breadcrumbs

(Contains: Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May be present: Egg, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sulphites, Soy, Triticale)

3 tbsp

Yogurt Sauce

(Contains: Milk)

Not included in your delivery

1 tbsp

Unsalted Butter*

(Contains: Milk)

1 tbsp

Oil*

0.12 tsp

Salt*

0.12 tsp

Pepper*

Calories800 kcal
Fat37 g
Saturated Fat14 g
Carbohydrate82 g
Sugar5 g
Dietary Fiber5 g
Protein36 g
Cholesterol105 mg
Sodium820 mg
Trans Fat0.5 g
Potassium700 mg
Calcium150 mg
Iron5 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.
•Strainer
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Zester
•Large Bowl
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Box Grater
•Small Bowl

Cooking Steps

Cook rice
1
  • Using a strainer, rinse rice until water runs clear.
  • Heat a medium pot over medium-high. When the pot is hot add 1 tbsp (2 tbsp) butter, onion  and rice. Cook for 1 min, stirring often, until fragrant.
  • Add peas,  1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high.
  • Once boiling, cover and reduce heat to low. Cook for 12-15 min, until rice is tender and water is absorbed. 
  • Remove from heat. Set aside, still covered.
Make meatballs
2
  • While rice cooks, peel, then mince or grate ginger. Peel, then mince or grate 1/2 head of garlic (Whole head of garlic for 4 ppl).
  • CombiIn a large bowl, add pork, breadcrumbs, half the ginger and 1/2 tbsp (1 tbsp) garlic. Season with salt and pepper.
  •  Roll pork mixture into 8 (16) meatballs.
Bake meatballs
3
  • Transfer meatballs to a parchment-lined baking sheet. Bake in middle of oven, until cooked through, 10-12 min.**
Start sauce
4
  • Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), 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(s) and 1/4 cup ( 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 and season with salt.
  • Divide the rice between bowls. Top with pork vindaloo.
  • Dollop over cucumber raita.

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