Indian Spiced Meatballs in Spinach Sauce

Indian Spiced Meatballs in Spinach Sauce

While spinach is pretty much available year round, there are times when it is more plentiful and now is one of those times with lovely lush bunches piled high on market stalls – hence the reason so many recipes lately have featured spinach!

Meatballs are always a family favourite and here I have spiced the meatballs which gives lovely pops of flavour.

Indian Spiced Meatballs in Spinach Sauce

Serve over steamed rice – I used brown rice, but white is fine, if you
prefer.

Serves 4

1 onion, chopped
vegetable oil
1 garlic clove, finely chopped
400g can diced tomatoes
2 tbsp tomato paste
1 bunch spinach, leaves chopped
1 cup natural yogurt
INDIAN SPICED MEATBALLS
1 egg, lightly beaten
1 small onion, grated – about ¼ cup
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
¼ tsp chilli powder or to taste
sea salt and freshly ground black pepper
500g beef mince
½-¾ cup panko breadcrumbs

1              Place onion and a splash of oil in a frying pan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Add garlic and cook, stirring, for 30 seconds.

2              Add tomatoes and tomato paste, rinse can out with water, add to pan, bring to simmering and simmer, stirring occasionally, for 15-20 minutes or until sauce reduces and thickens.

3              Steam or microwave spinach, then puree with yogurt. Stir into tomato mixture and cook, stirring occasionally, for 5 minutes.

4              Meanwhile, make meatballs. Place egg, onion, cumin,
coriander, turmeric and chilli powder with a grind of salt and black pepper in a bowl and mix to combine. Add mince and enough
breadcrumbs to form a mixture that holds together. Shape
tablespoons of mixture into balls, place on a plate lined with plastic food wrap and chill until ready to cook.

5              Heat a frying pan over a medium heat, add a splash of oil, then add meatballs and cook, for 2-3 minutes each side or until brown. Remove meatballs from pan and drain on paper towels. Add meatballs to spinach sauce, cover and cook for 4-5 minutes or until meatballs are heated and cooked through.

So tell me, what is your favourite way of serving meatballs?

Where did the ingredients for this dish come from:
Mince: Mad Butcher – Hastings; Onion, garlic, spinach: Krismaw Gardens – Hastings; Yoghurt: Origin Earth – Havelock North; Chilli powder – Spitfire: Orcona Chillis ‘n’ Peppers – Hastings; Egg: Verry Eggs – Napier; Store Cupboard Ingredients: canned tomatoes,
cumin, coriander, turmeric, salt, black pepper, panko breadcrumbs.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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