This is such a healthy way to eat meat balls. Instead of plain tomato sauce we have the goodness of spinach, fenugreek leaves, and spices to enhance the flavor. I do not add any egg or bread to bind the meat balls. I make sure the mince is fine and dry (i usually do not freeze the mince..that creates water in it when thawed-i buy the mince fresh and make the meat balls imediately..or at least i marinate them). It might seem a little complicated BUT i assure you if you follow my steps it is easy peasy!! For those of you who dont like spinach, you can omit it.. they can be made without spinach also!!
250 grams minced meat of your choice,  i used chicken
to be ground to a paste without water: half an onion, a few green chillies (or green capsicum) a small piece ginger, 4 cloves of garlic and a few coriander and mint leaves.
Add this paste to the ground meat and then add the following:
1 teaspoon each of NITU DIDIs cumin powder, coriander powder and garam masala
salt to taste
mix all this well and refrigerate for 10 hours or even better overnight
Next day make into small round balls. Make sure you press while making the balls. This ensures the meat balls wont break while cooking AND you dont need to add an egg or breadcrumbs as binder
1 onion chopped fine
1 tomato chopped fine
1 cup of frozen and thawed chopped spinach
1 teaspoon of dried fenugreek leaves (kasuri methi) OPTIONAL if you cant get it
3 tablespoons of oil
salt to taste
lemon juice to taste
a handful of coriander leaves chopped
in a non stick wok or wide pan add the oil when hot add the onions and cover the pan and let the onions brown. When browned add 1/2 cup of water and mix it and bring it to a boil. When boiling, drop in the meat balls slowly,one by one taking care they dont overlap. Cover the pan and let the meat balls cook on low heat. You can shake the pan from time to time for the meat balls to turn and get evenly cooked. When you see they are cooked, now let them brown, Once all the water has evaporated add the chopped tomatoes and let them cook and turn mushy. Then add the chopped spinach, the fenugreek leaves, salt, and the coriander leaves, Cover and add a bit of water if necessary. Cook till the gravy is all mushy. Taste and correct seasoning. I add a pinch of turmeric powder . Add a bit of lemon juice and switch off the gas. EXCELLENT WITH NAAN OR PITA BREAD!!

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  1. Jenn says:

    Nitu didi, am gonna try recipe tonite, the only hic is am not gonna let it set in the fridge, will see how it goes….hope it doesnt burst open when i fry it though. Thanks for your helpful website! :* xx

    • nituchugani says:

      Hi Jenn its ok if you dont marinate it overnight. if you do its better but if your short of time never mind.. just make sure you shape them well and add a little pressure so they dont break 🙂 do let me know how they turn ok??? biggg huggg

  2. Jenn says:

    Thx for the prompt reply Nituji, i have already start frying it and no Mess! Horray! 🙂 Thx again u r a darl xx

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