Baltic lamb and rice meatballs

  • 4 hrs 30 mins cooking
  • Serves 6
  • Print


Baltic lamb and rice meatballs
  • 750 gram minced lamb
  • 3/4 cup (150g) uncooked jasmine rice
  • 1 cup (70g) stale breadcrumbs
  • 1 egg
  • 2 tablespoon finely chopped fresh coriander
  • 1/2 cup (150g) balti curry paste
  • 2 1/2 cup (625ml) water
  • 400 gram canned diced tomatoes
  • 2 brown onions (300g), chopped finely
  • 650 gram baby eggplant, halved lengthways, chopped coarsely
  • 1/2 cup loosely packed fresh coriander leaves, extra


Baltic lamb and rice meatballs
  • 1
    Combine lamb, rice, breadcrumbs, egg and coriander in a large bowl, season to taste; roll level tablespoons of mixture into balls. Place on a tray, cover; refrigerate 20 minutes.
  • 2
    Combine paste and the water in a large jug; pour into a 4.5-litre (18-cup) slow cooker. Stir in tomatoes and onion; add meatballs and eggplant. Cook, covered, on high, for 4 hours. Season to taste.
  • 3
    Serve sprinkled with extra coriander leaves.


Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

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