Spinach Meatballs - A Family Night Comfort Food

Certain meals don't simply fill your belly, they comfort your spirit. For me, one such recipe is spinach meatballs. I used to see my mom prepare them on chilly summer nights, when the scent of meatballs cooking with spinach would permeate the entire home. We'd sit down together and eat warm breads with it, and for some strange reason that plain meal tasted more like an occasion than a banquet.

A week back, eight of my relatives had dinner at home. Mom wanted to prepare something healthy yet tasty, so at my insistence, Mom chose to bring back this oldie - spinach meatballs. It was the highlight of the evening.

Ingredients Mom used.

Mutton or beef: 1.2 kg (chopped into medium-sized pieces)
Fresh spinach (palak): 1.5 kg (washed, trimmed and lightly steamed)
Onion: 4 medium, finely chopped
Tomato: 4 medium, chopped
Green chillies: 5, chopped.
Ginger garlic paste: 4 tablespoons
Red chilli powder: 3 tsp (as required)
Turmeric powder: 2 tablespoons
Coriander powder: 2 tablespoons
Corn seeds: 2 tsp
Salt: 2.5 tablespoons (or to taste)
Oil or ghee: 1 cup
Fresh coriander leaves: for garnish
Lemons: 2, cut into wedges.

How Mom cooked it
Mom began to heat oil in a big heavy pot and add cumin seeds, allowing them to crackle. Next were the onions, sautéed golden brown. Their smell was enough to get the whole room to ask, "What's up?

Next, Mom added the ginger-garlic paste and gave it a quick stir before adding the chopped tomatoes, green chillies, and all the spices – cayenne pepper, turmeric, coriander powder, and salt. Mom patiently cooked the masala until the oil separated from the sides, just like my grandmother used to do.

The meat was put in after that. Mom stirred it well, covering every piece with the rich masala. Mom put a small amount of water in and covered the pot. She let it cook on medium heat until the meat was tender and juicy.

Meanwhile, Mom blanched the spinach and pureed it into a smooth consistency. Some like it chopped, but we prefer a slight puree – it makes the curry silky to the palate.

When the meat was soft, Mom put in the spinach paste and allowed it all to cook for about 15 minutes. The spinach's green hue and meat's rich flavor complemented each other perfectly, bringing about that homely comforting scent I yearned for.

Serving Time

When I actually served the spinach meat, I garnished it with coriander leaves and kept lemon wedges aside. We served it with warm tandoori rotis and plain rice. At the table, everyone reacted in the same way – a smile after the first bite. Some described it as reminding them of home, others loved the warmth of the dish.

By nightfall, the table was cleared. That's the beauty of spinach meat – it's not only food, it's nostalgia, family and comfort in each meal.