Saag chicken meatballs

Indian flavours permeate this dish. Meatballs are comfort food — an economical dish that can be stretched by adding mashed potato or other vegetables, or breadcrumbs to the meat. The secret to successful meatballs is to roll them in clean, wet hands for about 30 seconds or until the meat holds together well.

Meatballs

500 g	Minced chicken (Main)
1 clove	Garlic, crushed
2	Spring onions, finely chopped
1 tsp	Ground cumin
1 tsp	Curry powder (Main)
1 pinch	Cayenne, optional
1 sprinkle	Salt and pepper, to taste
1 Tbsp	Canola oil

Sauce

300 g	Spinach, fresh (Main)
1 medium	Onion, diced
2 Tbsp	Ghee, or canola oil
1 knob	Root ginger, 2cm, peeled and chopped
1 tsp	Cumin seeds
1 tsp	Coriander seeds
1 tsp	Black mustard seeds
1 tsp	Finely chopped chilli
¾ cup	Water
¾ cup	Plain yoghurt

Directions

1. Combine the chicken, garlic, spring onions and spices. Roll into balls. Brown lightly in the oil.
2. To make the sauce, wash and chop the spinach. Steam or microwave until limp. Cool a little then squeeze dry and chop again.
3. Sauté the onion in the ghee or oil in a medium frying pan, until softened. Add the ginger and spices. Cook for 2-3 minutes. Add the spinach and water and heat through. Place in a blender or food processor and mix until smooth.
4. Return to the frying pan and add the meatballs. Simmer gently for about 5 minutes or until cooked. Stir in the yoghurt and heat through.

See more of Jan's meatball recipes

• Hawaiian meatballs
• Kiwi meatball sub