Jerk Meatballs in Coconut Curry Sauce Recipe

Introduction

Jerk Meatballs in Coconut Curry Sauce is a flavorful fusion dish that combines spicy Caribbean jerk seasoning with a rich, creamy curry sauce. These tender meatballs simmered in a fragrant coconut sauce make for a comforting and exotic meal that’s perfect for any night of the week.

Ingredients

• 1 pound ground beef (or ground turkey)
• 1/2 cup breadcrumbs
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon jerk seasoning (store-bought or homemade)
• 1 large egg
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)
• 1 tablespoon olive oil (for sauce)
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 ounces) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh cilantro (for garnish, optional)

Instructions

1. Step 1: In a large bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, grated ginger, jerk seasoning, egg, salt, and pepper. Mix until just combined, then shape the mixture into meatballs about 1 inch in diameter.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 5–7 minutes, turning occasionally, until browned on all sides. Remove the meatballs and set them aside.
3. Step 3: In the same skillet, add 1 tablespoon of olive oil. Sauté the chopped onion for 3–4 minutes until softened. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
4. Step 4: Stir in the curry powder, ground cumin, and turmeric, cooking for another minute. Pour in the coconut milk, soy sauce, and lime juice. Stir to combine and bring to a simmer. Season with salt and pepper to taste.
5. Step 5: Return the browned meatballs to the skillet, making sure they are submerged in the sauce. Cover and simmer for 10–15 minutes to allow the flavors to meld and the meatballs to cook through.
6. Step 6: Remove from heat and garnish with fresh cilantro if desired. Serve the meatballs over rice, quinoa, or with naan bread for a delicious meal.

Tips & Variations

• For a lighter version, use ground turkey or chicken instead of beef.
• Add chopped bell peppers or peas to the curry sauce for extra vegetables and color.
• Adjust the jerk seasoning and curry powder amounts to your preferred spice level.
• Make the sauce ahead and reheat gently before adding the cooked meatballs.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You can also freeze the meatballs and sauce separately for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for the meatballs?

Yes, ground turkey, chicken, or even pork can be used instead of beef. Adjust cooking times as needed since lighter meats may cook faster.

Is this dish spicy?

The heat level depends on the jerk seasoning used. You can reduce or increase the amount to suit your taste, or choose a milder seasoning for less spice.

Jerk Meatballs in Coconut Curry Sauce Recipe

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★★★★★

4.5 from 113 reviews

Savory and spicy Jerk Meatballs are perfectly cooked and simmered in a rich, creamy Coconut Curry Sauce, blending Caribbean and Indian flavors into one delicious dish. This easy-to-make recipe combines ground beef or turkey meatballs seasoned with jerk spices with a fragrant coconut milk curry sauce, perfect for serving over rice or with naan bread for a comforting meal.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

For the Jerk Meatballs:

• 1 pound ground beef (or ground turkey)
• 1/2 cup breadcrumbs
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon jerk seasoning (store-bought or homemade)
• 1 large egg
• Salt and pepper, to taste
• 2 tablespoons olive oil (for frying)

For the Coconut Curry Sauce:

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 ounces) coconut milk
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro (for garnish, optional)

Instructions

1. Prepare the Jerk Meatballs: In a large bowl, combine the ground beef, breadcrumbs, green onions, minced garlic, grated ginger, jerk seasoning, egg, salt, and pepper. Mix until just combined to avoid overworking the meat. Shape the mixture into meatballs about 1 inch in diameter for even cooking.
2. Cook the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking for 5 to 7 minutes, turning occasionally until browned on all sides. Remove the browned meatballs from the skillet and set them aside to make the sauce.
3. Make the Coconut Curry Sauce: In the same skillet, heat 1 tablespoon olive oil. Sauté the finely chopped onion for 3 to 4 minutes until soft and translucent. Add the minced garlic and grated ginger and cook for an additional minute until fragrant. Stir in the curry powder, ground cumin, and turmeric and cook for 1 more minute to release the spices’ aromas. Pour in the can of coconut milk, soy sauce, and lime juice; stir well to combine and bring the sauce to a gentle simmer. Season with salt and pepper to taste.
4. Combine Meatballs and Sauce: Return the browned meatballs to the skillet, submerging them in the curry sauce. Cover the skillet with a lid and simmer for 10 to 15 minutes to let the flavors meld and ensure the meatballs are cooked through.
5. Serve: Remove from heat and garnish with fresh cilantro if desired. Serve the jerk meatballs and coconut curry sauce hot over cooked rice, quinoa, or alongside warm naan bread for a complete and satisfying meal.

Notes

• To make this recipe gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers.
• You can use ground turkey as a leaner alternative to beef.
• Adjust the jerk seasoning quantity to control the spice level according to your preference.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove.
• For extra heat, add chopped Scotch bonnet peppers or a dash of hot sauce to the meatball mix or sauce.

Keywords: Jerk meatballs, coconut curry sauce, Caribbean recipe, spicy meatballs, curry meatballs, ground beef recipe