Homemade beef meatballs are pan-fried until the outer layer is browned, before being cooked with silky onion, sweet corn & earthy spinach. The aromatic blend of UCOOK spices are infused into the creamy cooked chopped tomato sauce, which is soaked up by the meatballs. Served with fresh coriander for garnish, toasted roti for scooping up everything, and yoghurt to cool your palate down.
Bertha’s Indian-style Beef Meatballs
Bertha’s Indian-style Beef Meatballs
with basmati rice
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Beef Mince
- Cooked Chopped Tomato
- Corn
- Curry Spice Blend
- Fresh Coriander
- Fresh Cream
- Greek Yoghurt
- Onion
- Onions
- Roti/s
- Rotis
- Spinach
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
FLUFFY RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Beef MMMEATBALLS
In a bowl, combine the mince and some seasoning. Seperate the mince into 4-5 equal parts per portion, rolling them between your hands to form meatballs. Set aside.
INTO THE PAN
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
CREAMY CURRY
Return the pan to medium heat. Fry the onion until soft and golden, 6-8 minutes, shifting as they colour. Add the curry spice blend and fry until fragrant, 2-3 minutes (shifting constantly). Deglaze the pan with the cooked chopped tomatoes and 50ml [100ml]|#7DA0D7 of water and simmer for 6-8 minutes (stirring occasionally). Add the meatballs, the Spinach, the corn, ½ the coriander, the cream and a splash of water. Season and simmer until the spinach is wilted, 2-3 minutes.
READY THE ROTI
While the curry is simmering, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HURRY, BRING THE CURRY!
Dish up the fluffy rice, topped with the curried meatballs. Garnish with the remaining coriander and dollops of yoghurt. Side with the Roti/s. Dig in, Chef!
FLUFFY RICE
Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Beef MMMEATBALLS
In a bowl, combine the mince and some seasoning. Seperate the mince into 4-5 equal parts per portion, rolling them between your hands to form meatballs. Set aside.
INTO THE PAN
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
CREAMY CURRY
Return the pan to medium heat. Fry the onion until soft and golden, 6-8 minutes, shifting as they colour. Add the curry spice blend and fry until fragrant, 2-3 minutes (shifting constantly). Deglaze the pan with the cooked chopped tomatoes and 50ml [100ml]|#7DA0D7 of water and simmer for 6-8 minutes (stirring occasionally). Add the meatballs, the Spinach, the corn, ½ the coriander, the cream and a splash of water. Season and simmer until the spinach is wilted, 2-3 minutes.
READY THE ROTI
While the curry is simmering, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HURRY, BRING THE CURRY!
Dish up the fluffy rice, topped with the curried meatballs. Garnish with the remaining coriander and dollops of yoghurt. Side with the Roti/s. Dig in, Chef!
FLUFFY RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Beef MMMEATBALLS
In a bowl, combine the mince and some seasoning. Seperate the mince into 4-5 equal parts per portion, rolling them between your hands to form meatballs. Set aside.
INTO THE PAN
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
CREAMY CURRY
Return the pan to medium heat. Fry the onion until soft and golden, 6-8 minutes, shifting as they colour. Add the curry spice blend and fry until fragrant, 2-3 minutes (shifting constantly). Deglaze the pan with the cooked chopped tomatoes and 150ml [200ml]|#7DA0D7 of water and simmer for 6-8 minutes (stirring occasionally). Add the meatballs, the Spinach, the corn, ½ the coriander, the cream and a splash of water. Season and simmer until the spinach is wilted, 2-3 minutes.
READY THE ROTI
While the curry is simmering, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HURRY, BRING THE CURRY!
Dish up the fluffy rice, topped with the curried meatballs. Garnish with the remaining coriander and dollops of yoghurt. Side with the Rotis. Dig in, Chef!
FLUFFY RICE
Place the rice in a pot with 450ml [600ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Beef MMMEATBALLS
In a bowl, combine the mince and some seasoning. Seperate the mince into 4-5 equal parts per portion, rolling them between your hands to form meatballs. Set aside.
INTO THE PAN
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan.
CREAMY CURRY
Return the pan to medium heat. Fry the onion until soft and golden, 6-8 minutes, shifting as they colour. Add the curry spice blend and fry until fragrant, 2-3 minutes (shifting constantly). Deglaze the pan with the cooked chopped tomatoes and 150ml [200ml]|#7DA0D7 of water and simmer for 6-8 minutes (stirring occasionally). Add the meatballs, the Spinach, the corn, ½ the coriander, the cream and a splash of water. Season and simmer until the spinach is wilted, 2-3 minutes.
READY THE ROTI
While the curry is simmering, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds.
HURRY, BRING THE CURRY!
Dish up the fluffy rice, topped with the curried meatballs. Garnish with the remaining coriander and dollops of yoghurt. Side with the Rotis. Dig in, Chef!
Frequently Asked Questions
What is the preparation time for Bertha’s Indian-style Beef Meatballs?
The preparation time for Bertha’s Indian-style Beef Meatballs with basmati rice is between 20 and 35 minutes.
What is the total time required to make Bertha’s Indian-style Beef Meatballs with basmati rice?
The total time required to make Bertha’s Indian-style Beef Meatballs with basmati rice is between 35 and 50 minutes.
How many servings does Bertha’s Indian-style Beef Meatballs provide?
4 servings
What are the main ingredients in Bertha’s Indian-style Beef Meatballs?
Beef, Beef Mince, Cooked Chopped Tomato, Corn, Curry Spice Blend, Fresh Coriander, Fresh Cream, Greek Yoghurt, Onion, Onions, Roti/s, Rotis, Spinach, White Basmati Rice
What is the nutritional information of Bertha’s Indian-style Beef Meatballs?
Calories: 1381, Carbs: 133 grams, Fat: grams, Protein: 50.6 grams, Sugar: 22.8 grams, Salt: 1382 grams
How do I prepare Bertha’s Indian-style Beef Meatballs?
HURRY, BRING THE CURRY!: Dish up the fluffy rice, topped with the curried meatballs. Garnish with the remaining coriander and dollops of yoghurt. Side with the roti/s. Dig in, Chef! READY THE ROTI: While the curry is simmering, place a clean pan over medium heat. When hot, toast each roti until warmed through, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave, 30-60 seconds. CREAMY CURRY: Return the pan to medium heat. Fry the onion until soft and golden, 6-8 minutes, shifting as they colour. Add the curry spice blend and fry until fragrant, 2-3 minutes (shifting constantly). Deglaze the pan with the cooked chopped tomatoes and 50ml [100ml]|#7DA0D7 of water and simmer for 6-8 minutes (stirring occasionally). Add the meatballs, the spinach, the corn, ½ the coriander, the cream and a splash of water. Season and simmer until the spinach is wilted, 2-3 minutes. INTO THE PAN: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 8-10 minutes, shifting as they colour. Remove from the pan. BEEF MMMEATBALLS: In a bowl, combine the mince and some seasoning. Seperate the mince into 4-5 equal parts per portion, rolling them between your hands to form meatballs. Set aside. FLUFFY RICE: Place the rice in a pot with 150ml [300ml]|#7DA0D7 of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, 8-10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
What should be prepared from my kitchen to make Bertha’s Indian-style Beef Meatballs?
Beef, Beef Mince, Cooked Chopped Tomato, Corn, Curry Spice Blend, Fresh Coriander, Fresh Cream, Greek Yoghurt, Onion, Onions, Roti/s, Rotis, Spinach, White Basmati Rice
How many calories does Bertha’s Indian-style Beef Meatballs have?
1381 calories
How much fat content does Bertha’s Indian-style Beef Meatballs have?
grams
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