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Jerk Meatballs in Coconut Curry Sauce

Jerk Meatballs in Coconut Curry Sauce for a Flavor Explosion

Jerk Meatballs in Coconut Curry Sauce is a bold dish combining smoky jerk seasoning and creamy coconut milk.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Caribbean, Fusion
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef or Turkey Can substitute with ground chicken or plant-based alternatives.
  • 1/2 cup Breadcrumbs Use gluten-free if necessary.
  • 1 large Egg Can substitute with a flax egg for vegan option.
  • 2 tablespoons Jerk Seasoning Homemade or store-bought.
  • 2 stalks Green Onions Chives or shallots are good substitutes.
  • 2 cloves Garlic Fresh or powdered based on availability.
  • 2 tablespoons Olive Oil Coconut oil or butter can be used.
For the Coconut Curry Sauce
  • 1 medium Onion Yellow, white, or shallots can work.
  • 1 tablespoon Fresh Ginger Ground ginger can be used if fresh isn't available.
  • 2 tablespoons Curry Powder Turmeric can be used as a substitute.
  • 1 teaspoon Ground Allspice Mix cloves and nutmeg if out.
  • 1 can Full-fat Coconut Milk Light coconut milk is an alternative.
  • 1 tablespoon Brown Sugar Honey or maple syrup can be used.
  • to taste Salt and Pepper Essential seasonings.
  • 1 tablespoon Lime Juice Optional for a bright finish.
For Serving
  • to taste Fresh Cilantro and Sliced Chili Parsley can work as a substitute.
  • 4 servings Steamed Rice or Naan Quinoa or cauliflower rice are gluten-free options.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Skillet

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl, combine ground meat, breadcrumbs, egg, jerk seasoning, green onions, garlic, salt, and pepper. Mix gently until just combined.
  3. Shape the mixture into 1 to 1.5 inch meatballs and arrange them on the prepared baking sheet.
  4. Bake the meatballs for 18–20 minutes until golden and cooked through.
  5. While meatballs are baking, heat olive oil in a skillet. Add onion, garlic, and ginger, sautéing until onion is translucent.
  6. Stir in curry powder and allspice, cooking for 30 seconds to enhance flavor.
  7. Pour in coconut milk, add brown sugar, salt, and pepper, and bring to a gentle simmer for 5-7 minutes.
  8. Add baked meatballs to the sauce and simmer for an additional 5–10 minutes.
  9. Squeeze lime juice before serving and garnish with cilantro and sliced chili, if desired.

Nutrition

Serving: 4meatballsCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 2mgIron: 15mg

Notes

These meatballs are better the next day and can be stored in the fridge for up to 3 days. Feel free to prep in advance and freeze for quick meals later.

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