Porcupine Vindaloo Meatballs

Porcupine Vindaloo Meatballs

This is a delicious family dish and makes around 12-14 meatballs. It’s a great dish to freeze and have ready to go on those nights you don’t want to cook. This is a Love My Earth twist on an old family favourite - the vindaloo gives it a punch of flavour.



  1. Mix rice, parsley and mince together well and form approx. 12-14 meatballs (depending on your size preference). Place on plate and set aside.

  2. Firstly, brown the onions in the olive oil in a pan, then add the Vindaloo Curry Powder and fry until fragrant.

  3. Then add the passata sauce, cup of water, salt and pepper and mix. This will make a soup-looking vindaloo tomato mixture.

  4. Bring the mixture to the simmer until it is bubbling.

  5. Once simmering, drop in all the meatballs into the pot.

  6. Simmer for around 30 to 40 minutes. The rice will begin to absorb the water, so you can add extra water if dry.

  7. Check a meatball to make sure the rice is cooked through. 

  8. Serve the meatballs with mash potato and a side salad with a drizzle of yoghurt.


You can make this with any of the curry powders if you want a milder version.

Grate up carrots or zucchini in the meat mixture to hide veggies for the kids.

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