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Jerk Meatballs in Coconut Curry Sauce

Jerk Meatballs in Coconut Curry Sauce for a Flavorful Escape

This recipe for Jerk Meatballs in Coconut Curry Sauce combines bold flavors and comforting warmth, creating a meal that's perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Caribbean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef or Turkey Substitute with plant-based alternative if desired
  • 1/2 cup Breadcrumbs Use gluten-free if needed
  • 1 large Egg Acts as a binding agent
  • 2 tablespoons Jerk Seasoning Adjust based on heat preference
  • 2 whole Green Onions Chopped
  • 2 cloves Garlic Cloves Minced
For the Sauce
  • 2 tablespoons Olive Oil Can substitute with coconut oil
  • 1 whole Onion Diced
  • 1 tablespoon Fresh Ginger Grated
  • 1 tablespoon Curry Powder Adjust to taste
  • 1/2 teaspoon Ground Allspice
  • 1 can Coconut Milk Full-fat preferred
  • 1 tablespoon Brown Sugar Can substitute with honey or maple syrup
  • to taste Salt and Pepper Adjust to taste
  • 1 tablespoon Lime Juice Optional, adds brightness
  • to taste Fresh Cilantro Optional garnish
  • to taste Chili Flakes Optional garnish

Equipment

  • Mixing Bowl
  • baking sheet
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground meat, breadcrumbs, egg, jerk seasoning, green onions, and garlic.
  3. Shape the mixture into uniform meatballs, about 1 to 1.5 inches in diameter and place them on the prepared baking sheet.
  4. Bake the meatballs in the preheated oven for 18–20 minutes, until browned and cooked through.
  5. Heat olive oil in a large skillet over medium heat, then sauté the onion, garlic, and ginger for 3-5 minutes.
  6. Stir in the curry powder and ground allspice, cooking for an additional 30 seconds.
  7. Pour in the coconut milk and add brown sugar, then bring the mixture to a gentle simmer for about 5 minutes.
  8. Carefully transfer baked meatballs into the simmering coconut curry sauce and let them simmer for an additional 5-10 minutes.
  9. Add lime juice, garnish with cilantro and chili flakes, and serve warm over rice or naan.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 60mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 2mg

Notes

These meatballs freeze well and can be made ahead for quick weeknight meals.

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