500 g lean mince beef
1 egg, lightly beaten
2 tsp mild curry powder
375 g jar mild thick and chunky salsa
4 cups coconut rice. to serve (see below)
2 cups long-grain rice
3 ½ cups salt-reduced chicken stock
⅓ cup desiccated coconut
1 tsp ground turmeric
- Combine mince, egg and curry powder. Season with pepper. Roll tablespoons of mixture into balls. Heat 2 teaspoons of olive oil in a large non-stick frying pan. Cook meatballs in two batches until golden brown.
- Add the jar of salsa and ½ cup water to pan and bring to boil, simmer for 8-10 min or until meatballs are cooked through. Serve meatballs with coconut rice and garnish with spring/green onions if desired.
- For coconut rice: In a medium-sized pan, combine 2 cups long-grain rice with 3½ cups reduced salt chicken stock, ⅓ cup desiccated coconut and 1 teaspoon turmeric. Cover and simmer for 12-15 min or until all the liquid has been absorbed.