1-Combine the 1 kilogram beef mince, 1 finely chopped onion, 1 cup (200 grams) raw long grain rice, 1/3 cup chopped parsley, and 2 eggs in a large bowl. Season with salt and pepper to taste and mix thoroughly until everything is evenly blended.

2-Shape the mixture into approximately 18 meatballs using heaped tablespoons, making sure each one is uniform for even cooking.

3-Pour one half of the 1 kilogram korma curry sauce into the base of your slow cooker, then layer half of the meatballs on top.

4-Add the remaining half of the curry sauce along with 1/2 cup (125 milliliters) of water to cover the meatballs, then arrange the rest of the meatballs in a single layer above and pour over any extra sauce.

5-Cover the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours, allowing the flavors to meld and the rice to cook fully inside the meatballs.

6-To serve, drizzle the meatballs with plain Greek yoghurt and garnish with extra chopped parsley. Pair with naan bread and a tomato and onion salad for a complete meal.