1-Getting started with this recipe is straightforward, beginning with mixing your ingredients to form the meatballs. First, combine 1 kilogram of beef mince with 1 finely chopped onion, 1 cup of raw long grain rice, one third cup of chopped parsley, and 2 eggs, then season with salt and pepper for a well-balanced mix. Shape the mixture into about 18 meatballs, using 2 heaped tablespoons for each one to keep them uniform.

2-Next, pour one 500-gram packet of Korma curry sauce into the slow cooker base and arrange half the meatballs in a single layer over it. Add half of the second 500-gram curry sauce packet mixed with 125 milliliters of water to cover the meatballs evenly, then place the remaining meatballs on top and pour the rest of the sauce over them. Cover and cook on low for 6 hours or on high for 3 hours, letting the flavors meld together for a tender result.

3-Once done, serve the meatballs drizzled with plain Greek yogurt and garnished with extra chopped parsley, alongside grilled naan bread and a fresh tomato and onion salad. If the sauce gets too thick during cooking, simply add a bit of water to loosen it up.

4-Handle the meatball mixture gently to avoid compacting it too much, which helps them stay tender. Check the slow cooker occasionally to ensure even cooking, and remember prep time is just 15 minutes, making this ideal for weeknights.