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–+ servings
Jerk Meatballs in Coconut Curry Sauce

Jerk Meatballs in Coconut Curry Sauce: A Tropical Flavor Bomb

These Jerk Meatballs in Coconut Curry Sauce blend spicy jerk seasoning with creamy coconut curry for an irresistible dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Caribbean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef or Turkey Can swap with plant-based ground meat
  • 1/2 cup Breadcrumbs Use gluten-free breadcrumbs if needed
  • 1 large Egg For vegan option, use a flax egg
  • 2 tbsp Jerk Seasoning Adjust according to heat preference
  • 3 stalks Green Onions Can replace with chives or shallots
  • 2 cloves Garlic Minced; can use garlic powder as alternative
For the Sauce
  • 1 medium Onion Shallots can be used for a milder taste
  • 1 tbsp Fresh Ginger Ground ginger can be used if fresh is unavailable
  • 2 tbsp Curry Powder Mix with additional spices for more complexity
  • 1 tsp Ground Allspice Omit if unavailable
  • 1 can Coconut Milk Full-fat preferred
  • 1 tbsp Brown Sugar Honey or maple syrup can be used
  • 2 tbsp Lime Juice Optional but recommended
  • to taste Chili Flakes For garnish
  • to taste Cilantro For garnish, can swap with other fresh herbs
For Garnish
  • to taste Chili Flakes Optional garnish for heat

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Skillet
  • Meat Thermometer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Combine ground beef or turkey with breadcrumbs, egg, jerk seasoning, green onions, garlic, salt, and pepper in a large bowl.
  3. Form the mixture into meatballs and place them on the prepared baking sheet. Bake for 18-20 minutes or until cooked through.
  4. While the meatballs bake, heat olive oil in a skillet and sauté diced onion, minced garlic, and ginger for about 5 minutes.
  5. Stir in curry powder and ground allspice, cooking for an additional 30 seconds.
  6. Add coconut milk, brown sugar, salt, and pepper, and bring to a gentle simmer.
  7. Once cooked, transfer meatballs into the skillet and let simmer for 5-10 minutes.
  8. Finish by squeezing fresh lime juice over the meatballs and garnish with cilantro and chili flakes.

Nutrition

Serving: 4meatballsCalories: 350kcalCarbohydrates: 14gProtein: 22gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 85mgSodium: 350mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

For meal prep, store sauce and meatballs separately. When reheating, do so gently to maintain creaminess.

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