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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
1 unit(s)
Garlic, cloves
1 unit(s)
Beef Broth Concentrate
56 g
Yellow Onion, chopped
1 tbsp
Dal Spice Blend
(May contain Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy)
¾ cup
Basmati Rice
56 g
Green Peas
30 g
Ginger
4 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
370 mL
Crushed Tomatoes
3 tbsp
Yogurt Sauce
(Contains Milk)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt and Pepper*
1 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Instructions
Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then the rice and half the onions. Cook, stirring often, until onions soften, 2-3 min. Add 1 1/4 cups water (dbl for 4 ppl) 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 1/2 head of garlic (Whole head of garlic for 4 ppl). Combine pork, breadcrumbs, half the ginger and 1/2 tbsp garlic (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Roll pork mixture into 8 meatballs (You should have 16 for 4 ppl).
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 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 water (dbl for 4 ppl). Cook, stirring occasionally, until slightly reduced, 3-4 min. Meanwhile, coarsely grate cucumber(s). 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. Stir peas into rice to warm through, then divide the rice between bowls. Top with pork vindaloo. Dollop over cucumber raita.