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Jerk Meatballs in Coconut Curry Sauce

A delightful dish that combines tender jerk-spiced meatballs with a rich coconut curry sauce, perfect for family gatherings and cozy meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Caribbean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 lb ground chicken or turkey For a leaner option, use ground beef for richer flavor.
  • 1/2 cup bread crumbs Opt for whole grain for added nutrition.
  • 1/4 cup green onions, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon jerk seasoning Feel free to adjust based on spice tolerance.
  • 1 large egg Binding agent.
  • Salt and pepper to taste
For the Coconut Curry Sauce
  • 1 tablespoon coconut oil Adds a hint of sweetness.
  • 1 can coconut milk Full-fat gives the best richness.
  • 1 tablespoon red curry paste For that extra kick.
  • 1 tablespoon soy sauce or tamari For added umami.
  • 1 tablespoon brown sugar Balances the spices.
  • 1 cup vegetable broth For thinning the sauce.
  • 2 cups spinach or kale Optional, for nutritional value.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground meat, bread crumbs, green onions, minced garlic, jerk seasoning, egg, salt, and pepper. Mix thoroughly until just combined; do not overmix.
  3. Form the mixture into 1-inch meatballs and arrange them on the prepared baking sheet.
Cooking the Meatballs
  1. Bake in the preheated oven for about 20 minutes or until golden brown and cooked through.
Making the Sauce
  1. In a large saucepan over medium heat, melt the coconut oil. Add the red curry paste and stir for 1-2 minutes until fragrant.
  2. Pour in the coconut milk, soy sauce, and brown sugar. Stir well and allow the sauce to simmer for about 5 minutes.
Combining Ingredients
  1. Once the meatballs are done baking, transfer them to the saucepan with the curry sauce. Add the vegetable broth and bring to a simmer. Cook for an additional 10 minutes.
  2. In the last few minutes of cooking, stir in spinach or kale if using.
Serving
  1. Serve hot, garnishing with extra green onions or fresh cilantro if desired.

Notes

Experiment with different meats for the meatballs. Use fresh herbs for garnish to enhance flavor. To make this dish dairy-free, ensure your curry paste is dairy-free. Leftovers can be stored in the fridge for up to three days or frozen for later enjoyment.