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Jerk Meatballs in Coconut Curry Sauce

Savory Jerk Meatballs in Coconut Curry Sauce You'll Love

A delightful fusion of Jerk Meatballs in Coconut Curry Sauce, combining Caribbean spices and creamy coconut for a quick weeknight dinner.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or Turkey Use turkey for a leaner option.
  • 1 cup Breadcrumbs Opt for gluten-free versions if needed.
  • 1 Egg Binds ingredients for a moist texture.
  • 2 tbsp Jerk Seasoning Adjust to taste for desired heat.
  • 2 Green Onions Chopped for freshness.
  • 2 cloves Garlic Minced fresh garlic is best.
For the Coconut Curry Sauce
  • 2 tbsp Olive Oil Substitute with coconut oil for richer flavor.
  • 1 medium Onion Diced to form the sauce base.
  • 1 inch Fresh Ginger Grated for warm notes.
  • 2 tbsp Curry Powder Adjust for spice levels.
  • 1 tsp Ground Allspice Aromatic flavor complementing the jerk seasoning.
  • 1 can Coconut Milk Full-fat enhances flavor.
  • 2 tbsp Brown Sugar Can be omitted if desired.
  • 1 tsp Salt Adjust to taste.
  • 1 tsp Black Pepper Essential seasoning.
  • 1 tbsp Lime Juice Optional, for brightness.
  • Garnish (Cilantro/Chili) For added flavor and presentation.

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • Skillet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground beef or turkey, breadcrumbs, egg, jerk seasoning, green onions, garlic, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into meatballs, about 1–1.5 inches in diameter, and place them on the prepared baking sheet.
  4. Bake the meatballs for 18–20 minutes or until cooked through and golden.
  5. In a skillet, heat olive oil over medium heat. Add onion, garlic, and ginger. Sauté for 4–5 minutes.
  6. Add curry powder and allspice, stirring for 30 seconds.
  7. Pour in coconut milk and add brown sugar. Season with salt and pepper, then let simmer for 5–7 minutes.
  8. Add the baked meatballs to the simmering sauce and stir gently. Simmer for an additional 5–10 minutes.
  9. Squeeze fresh lime juice over the meatballs and garnish as desired before serving.
  10. Serve over jasmine rice or with warm naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 650mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 8mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in airtight containers for up to 3 days in the fridge, or freeze for up to 3 months.

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