Spicy Pork Meatball Vindaloo
with Basmati Pilau and Yogurt Sauce
In this spicy Indian number, you'll simmer meatballs in a glorious sauce. Our aromatic dal spice delivers a full-bodied flavour to the Vindaloo, which is served over light and fluffy rice.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Ground Pork
¾ cup
Basmati Rice
(May contain traces of: 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 contain traces of: 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 contain traces of: 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*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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.
- Transfer meatballs to a parchment-lined baking sheet. Bake in middle of oven, until cooked through, 10-12 min.**
- 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.
- 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.
- 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.
