1-Getting started with slow cooker korma porcupine meatballs: First, combine the 1 kilogram of beef mince, 1 finely chopped onion, 1 cup (200 grams) of raw long grain rice, 1/3 cup chopped parsley, and 2 eggs in a large bowl, then season with salt and pepper to taste. Mix everything well to ensure the flavors blend perfectly.

2-Next: shape the mixture into about 18 meatballs using roughly 2 heaped tablespoons per ball. For the sauce, pour one packet of korma curry sauce (500 grams) into the slow cooker base, then add half the meatballs in a single layer.

3-Now: add half of the remaining sauce and 1/2 cup (125 milliliters) of water to cover the meatballs, then layer on the rest of the meatballs and pour over the last of the sauce. Cover and cook on LOW for 6 hours or on HIGH for 3 hours until everything is tender. If needed, add a bit more water to loosen the sauce if it thickens too much during cooking.