Baked Mumbai Beef Meatball Curry
with Carrot-Cauliflower Rice
Looking for a meal that's flavour-packed and lower in carbs? Look no further! Bake garlicky beef meatballs in coconut milk and Mumbai spices, then spoon it over carrot-cauliflower rice to soak up all the saucy deliciousness. Dig in!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3 clove
garlic
½
brown onion
1 packet
beef mince
1 packet
Fine Breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1
carrot
1
tomato
1 tin
coconut milk
1 bag
baby spinach leaves
1 bag
cauliflower rice
1 sachet
Mumbai spice blend
Not included in your delivery
1
olive oil
1
egg
(Contains Egg;)
½ tbs
soy sauce
(Contains Gluten, Soy;)
20 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat oven to 220°C/200°C fan-forced. Finely chop garlic. Thinly slice brown onion (see ingredients). In a medium bowl, combine beef mince, fine breadcrumbs, the egg, 1/2 the garlic and a pinch of salt. Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 per person). Transfer to a baking dish.
Transfer onion to the baking dish. Drizzle meatballs and onion with olive oil, then turn to coat. Bake until meatballs are golden and onion is tender, 15-20 minutes.
While the meatballs are baking, grate carrot. Roughly chop tomato. In a second medium bowl, combine Mumbai spice blend, coconut milk and the soy sauce.
When the meatballs are ready, remove baking dish from oven and add tomato and Mumbai sauce mixture. Turn meatballs to coat. Return to oven and bake until sauce is slightly reduced, 8-10 minutes. Remove from oven. Stir through baby spinach leaves until wilted.
When the meatballs have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. Cook cauliflower rice and carrot until softened, 3-4 minutes. Add the butter and remaining garlic and cook until butter is melted and garlic is fragrant, 1 minute. Season to taste.
Divide the carrot-cauliflower rice between plates. Top with the baked Mumbai beef meatball curry. Spoon over the curry sauce from the baking dish to serve.