Go Back
–+ servings
Jerk Meatballs In Coconut Curry Sauce

Jerk Meatballs in Coconut Curry Sauce

Experience the vibrant flavors of Jerk Meatballs in Coconut Curry Sauce, a perfect dish for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Caribbean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or Ground Chicken Can substitute with ground turkey for a leaner option.
  • 1 cup Breadcrumbs Use gluten-free breadcrumbs for a gluten-free version.
  • 1 medium Finely Chopped Onion Substitute with shallots for a milder taste.
  • 2 cloves Garlic (minced) Fresh garlic is preferred.
  • 1 tsp Fresh Thyme or Dried Thyme Can swap with Italian seasoning if thyme is unavailable.
  • 2 tbsp Jerk Seasoning Opt for mild if you prefer less heat.
  • 1 large Egg Replace with a flax egg for a vegan option.
  • to taste Salt and Pepper Adjust according to taste preferences.
  • 2 tbsp Vegetable Oil Olive oil or coconut oil can be substitutes.
For the Sauce
  • 1 can Coconut Milk Use light coconut milk for a lower calorie option.
  • 2 tbsp Red Curry Paste Substitute with yellow curry paste for a milder flavor.
  • 2 tbsp Soy Sauce Opt for tamari for a gluten-free choice.
  • 1 tbsp Brown Sugar Honey or maple syrup are good alternatives.
  • 1 tbsp Ginger (minced) Ground ginger can be used in a pinch.
  • to garnish Fresh Cilantro Omit if unavailable or for those who dislike cilantro.

Equipment

  • Large mixing bowl
  • Skillet
  • Parchment paper
  • Lid

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine ground beef or ground chicken, breadcrumbs, finely chopped onion, minced garlic, thyme, jerk seasoning, egg, salt, and pepper. Use your hands to blend the mixture until well incorporated.
  2. Once the mixture is ready, shape it into meatballs approximately 1-2 inches in diameter and place them onto a tray lined with parchment paper.
  3. Heat vegetable oil in a large skillet over medium heat, add meatballs in batches, and cook for about 5-7 minutes until golden brown on all sides.
  4. In the same skillet, lower the heat and pour in the coconut milk, stir in red curry paste, soy sauce, brown sugar, and minced ginger, then bring to a gentle simmer.
  5. Return the browned meatballs to the skillet, cover, and let simmer for 15-20 minutes.
  6. Check the doneness of your jerk meatballs, ensuring they are thoroughly cooked. Adjust seasoning as needed.
  7. Serve the jerk meatballs warm, garnished with fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 25gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

To maintain juiciness and flavor, check your oil temperature before frying meatballs and avoid overcrowding the skillet.

Tried this recipe?

Let us know how it was!