1-First, combine 1 kg beef mince, 1 finely chopped onion, 1 cup (200 g) raw long grain rice, one-third cup chopped parsley, and 2 eggs in a large bowl. Season with salt and pepper, then mix thoroughly to blend everything well. Shape the mixture into about 18 meatballs using heaping tablespoons for uniform size.

2-Next, place one packet (500 g) of curry sauce at the base of the slow cooker and add half the meatballs in a single layer. Pour half of the second packet of curry sauce along with 125 ml water over the meatballs, then add the remaining meatballs and pour over the rest of the sauce. Cover and cook on low for 6 hours or on high for 3 hours. The preparation time is just 15 minutes, making it ideal for easy meals.

3-Once done, drizzle with plain Greek yoghurt and garnish with chopped parsley for a fresh touch. Serve with grilled naan bread and tomato and onion salad to complete the meal. This step-by-step guide adapts well for variations, ensuring your slow cooker korma porcupine meatballs turn out perfectly every time.