Jerk Meatballs in Coconut Curry Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
