Jerk Meatballs in Coconut Curry Sauce Recipe

Introduction

This vibrant dish combines spicy jerk meatballs with a rich, creamy coconut curry sauce for an unforgettable flavor experience. It’s a perfect fusion of Caribbean heat and comforting curry that’s easy to prepare for any weeknight dinner.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 2 tbsp jerk seasoning
• 1 egg
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp black pepper
• 1 (13.5 oz) can coconut milk
• 2 tbsp curry powder
• 1 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1/4 cup chopped fresh cilantro

Instructions

1. Step 1: In a large bowl, combine the ground beef, breadcrumbs, jerk seasoning, egg, onion, garlic, salt, and pepper. Mix well until fully incorporated.
2. Step 2: Roll the mixture into 1-inch meatballs and place them on a baking sheet.
3. Step 3: In a large skillet, heat a drizzle of oil over medium heat. Add the meatballs and cook for 2-3 minutes per side, until browned on the outside.
4. Step 4: In the same skillet, add the coconut milk, curry powder, chicken broth, brown sugar, and soy sauce. Stir to combine.
5. Step 5: Bring the sauce to a simmer and let it cook for 10-15 minutes, until thickened.
6. Step 6: Gently add the cooked meatballs to the sauce and let them simmer for an additional 5 minutes, or until the meatballs are cooked through.
7. Step 7: Garnish with fresh chopped cilantro before serving.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped Scotch bonnet peppers to the meat mixture.
• Try substituting ground turkey or chicken for a leaner version of the meatballs.
• If you prefer a thicker sauce, let it reduce a few minutes longer before adding the meatballs.
• Serve over steamed rice or with warm naan to soak up the flavorful curry sauce.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through, stirring occasionally to maintain the sauce consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs in advance and keep them refrigerated for up to 24 hours before cooking. This helps develop the flavors and saves time on the day of serving.

What can I use if I don’t have jerk seasoning?

If you don’t have jerk seasoning, you can make a simple substitute using a mix of allspice, thyme, cinnamon, garlic powder, onion powder, cayenne, and black pepper. Adjust the spices to your taste for a similar flavor profile.

Jerk Meatballs in Coconut Curry Sauce Recipe

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4.7 from 51 reviews

These Jerk Meatballs in Coconut Curry Sauce combine spicy jerk-seasoned ground beef meatballs with a rich and creamy coconut curry sauce. The meatballs are browned in a skillet and then simmered in a flavorful sauce made with coconut milk, curry powder, chicken broth, and a touch of brown sugar and soy sauce, creating a delicious fusion of Caribbean and Indian-inspired flavors. Perfect as a hearty main dish served over rice or with flatbread.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Meatballs

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 2 tbsp jerk seasoning
• 1 egg
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp salt
• 1/4 tsp black pepper

Curry Sauce

• 1 (13.5 oz) can coconut milk
• 2 tbsp curry powder
• 1 cup chicken broth
• 2 tbsp brown sugar
• 1 tbsp soy sauce
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions

1. Prepare the meatball mixture: In a large bowl, combine the ground beef, breadcrumbs, jerk seasoning, egg, chopped onion, minced garlic, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated, ensuring an even distribution of the spices and seasonings throughout the meat.
2. Form the meatballs: Roll the mixture into 1-inch diameter meatballs and place them on a baking sheet, spacing them evenly to prevent sticking.
3. Brown the meatballs: Heat a drizzle of oil in a large skillet over medium heat. Add the meatballs and cook them for 2-3 minutes on each side until they develop a browned crust on the outside, which helps lock in moisture and adds flavor. Remove them once browned but not fully cooked through.
4. Make the curry sauce: In the same skillet, add the coconut milk, curry powder, chicken broth, brown sugar, and soy sauce. Stir the mixture well to combine all the ingredients into a smooth sauce.
5. Simmer the sauce: Bring the sauce to a gentle simmer over medium heat and let it cook for 10-15 minutes. This allows the flavors to meld while thickening the sauce slightly.
6. Cook the meatballs in sauce: Gently add the browned meatballs back into the simmering sauce. Let them cook for an additional 5 minutes or until the meatballs are cooked through and have absorbed some of the curry flavors.
7. Garnish and serve: Sprinkle freshly chopped cilantro over the meatballs for a fresh, herbal finish. Serve the jerk meatballs hot, ideally with steamed rice or warm flatbread to soak up the flavorful sauce.

Notes

• You can substitute ground beef with ground turkey or chicken for a leaner version.
• Adjust the level of jerk seasoning to your preferred spice level.
• If you want a thicker sauce, continue simmering the curry sauce after adding the meatballs.
• For a vegetarian version, use plant-based meat alternatives and vegetable broth instead of chicken broth.
• Serve with rice, naan, or roti to make it a complete meal.

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