Name: Curried meatball hot pot
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500 gram beef mince; 1/3 cup (65g) long grain rice, washed, drained; 2 garlic cloves, crushed; 1/4 teaspoon ground cumin; 1 onion, finely chopped; 1 tablespoon olive oil; 1 tablespoon curry powder; 1/2 teaspoon ground chilli; 400 gram zucchini, sliced; 2 400 g cans chickpeas, drained, rinsed; 100 gram baby spinach

Curried meatball hot pot

Serves 4

Prep

15M

Cook

35M

Total

50M

Skip to Recipe

Ingredients

500 gram beef mince

1/3 cup (65g) long grain rice, washed, drained

2 garlic cloves, crushed

1/4 teaspoon ground cumin

1 onion, finely chopped

1 tablespoon olive oil

1 tablespoon curry powder

1/2 teaspoon ground chilli

400 gram zucchini, sliced

2 400 g cans chickpeas, drained, rinsed

100 gram baby spinach

Method

1.In a bowl, combine beef mince, rice, garlic and cumin. Season. With wet hands, shape mixture into small meatballs. Chill for 10 minutes.

2.Place onion, oil, curry powder, ground chilli and 4 cups water in a large saucepan on high heat. Season to taste and bring to boil.

3.Add meatballs, reduce heat to low and cook, covered, for 20 minutes. Add zucchini and cook for another 10 minutes, until meatballs are cooked and zucchini is tender. Stir in chickpeas and spinach and simmer, uncovered, for another 2 minutes, until heated through. Serve.

If you don’t like the taste of curry, or simply want to vary the flavour of this dish, you can substitute 1 tablespoon of tomato paste for the curry powder.
Note

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Ingredients

Method

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