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Jerk Meatballs in Coconut Curry Sauce

Juicy meatballs spiced with Jamaican jerk seasoning simmered in a rich, glossy golden coconut curry sauce. A 30-minute fusion dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean, Fusion
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Meatballs
  • 1 lb ground beef or turkey
  • 0.5 cup breadcrumbs
  • 2 tbsp jerk seasoning paste
  • 3 green onions chopped
  • 1 egg
Sauce
  • 1 can coconut milk full fat (13.5oz)
  • 1 tbsp yellow curry powder
  • 1 tsp turmeric
  • 1 tsp fresh ginger grated
  • 1 tbsp lime juice
Serving
  • 4 cups cooked white rice
  • 2 red chilies sliced
  • 0.25 cup fresh cilantro

Equipment

  • Deep Skillet
  • Mixing bowl
  • Rice Cooker (optional)

Method
 

  1. Combine ground meat, breadcrumbs, jerk seasoning, green onions, and egg in a bowl. Form into balls.
  2. Sear meatballs in a hot skillet with oil until browned on all sides (about 5-6 mins). Remove and set aside.
  3. In the same pan, sauté ginger, curry powder, and turmeric for 1 minute.
  4. Pour in coconut milk and lime juice. Bring to a simmer.
  5. Return meatballs to the pan. Simmer for 8-10 minutes until cooked through and sauce thickens.
  6. Serve over rice, garnished with sliced red chilies and cilantro.

Notes

Use jerk paste instead of dry powder for more depth of flavor.