Masala Pork Meatball Curry
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Masala Pork Meatball Curry

Masala Pork Meatball Curry

with Charred Courgette and Basmati Rice

This delicious Masala Pork Meatball Curry has been expertly designed by our chefs as a lighter option to help with a balanced lifestyle. SOURCE OF PROTEIN - Protein contributes to the maintenance of muscle mass.

High Protein
Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Cooking time25 minutes


serving amount

100 grams

Basmati Rice

1 unit(s)

Garlic Clove

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

1 unit(s)


(May contain Celery)

30 grams

Tomato Puree

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

Not included in your delivery

200 milliliter(s)

Water for the Rice

¼ tsp

Salt for the Meatballs

2 tbsp

Water for the Breadcrumbs

200 milliliter(s)

Water for the Sauce


Nutritional information

Energy (kJ)2700 kJ
Energy (kcal)645 kcal
Fat32.7 g
of which saturates10.7 g
Carbohydrate58.6 g
of which sugars8.3 g
Protein32.1 g
Salt3.97 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Saucepan
Garlic Press
Large Frying Pan


Get the Rice On

Preheat your oven to 220°C/200°C fan/gas mark 7.

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 1/4 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.

Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

Meanwhile, peel and grate the garlic (or use a garlic press).

Make the Meatballs

In a large bowl, combine the garlic, breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince.

Season with pepper and mix together with your hands. Roll into evenly-sized balls, 5 per person, then pop onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

Time to Bake

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Char the Courgette

Meanwhile, trim the courgette, then quarter lengthways. Chop widthways into 1cm chunks.

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the courgette and cook until charred, 6-8 mins total. Turn only every couple of mins.

Once cooked, season with salt and pepper, then transfer the courgette to a bowl and cover to keep warm. 

Add the Flavour

Pop the (now empty) pan back on medium heat with another drizzle of oil. Add the tomato puree, curry powder mix and korma curry paste, then fry for 30 secs. 

Stir in the vegetable stock paste, water for the sauce (see pantry for amount) and a pinch of sugar (if you have any). Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins. 

Finish and Serve

Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins. Remove from the heat. 

When the meatballs are ready, gently stir them into the curry sauce along with the charred courgette. Taste and season with salt and pepper if needed.

Share the rice between your serving bowls and spoon over the curry to finish.