Description
Spicy Jerk Beef Meatballs in Creamy Coconut Curry Sauce. Experience the vibrant flavors of Caribbean cuisine with these perfectly seasoned and satisfying meatballs.
Ingredients
Scale
- 1½ pounds ground beef
- ½ cup panko breadcrumbs
- 1 large egg
- ¼ cup finely minced yellow onion
- 2 cloves minced garlic
- 2–3 tablespoons jerk seasoning paste
- 2 tablespoons vegetable oil or coconut oil
- ½ cup finely diced yellow onion
- 1 red or yellow bell pepper, diced
- 2 more cloves minced garlic
- 1 tablespoon grated fresh ginger
- 2 tablespoons curry powder
- two 13.5-ounce cans full-fat coconut milk
- ½ cup non-alcoholic beef broth
- 1 tablespoon brown sugar
- pinch of salt
- freshly ground black pepper to taste
- fresh lime juice (about 1-2 tablespoons)
- fresh thyme or a bay leaf (optional)
Instructions
- In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, finely minced yellow onion, minced garlic, and jerk seasoning paste.
- Gently mix all the ingredients until just combined, being careful not to overmix.
- Roll the mixture into uniform, golf-ball-sized meatballs, yielding about 20-24 meatballs.
- Heat vegetable oil or coconut oil in a large skillet or Dutch oven over medium-high heat.
- Add the meatballs in a single layer and sear for 3-4 minutes per side until browned.
- Remove the browned meatballs from the skillet and set aside on a plate.
- Reduce the heat to medium and add finely diced yellow onion, diced bell pepper, minced garlic, and grated ginger to the skillet. Sauté for 5-7 minutes until softened.
- Stir in curry powder and cook for about 1 minute to lightly toast the spices.
- Pour in the full-fat coconut milk and non-alcoholic beef broth, stirring well to combine.
- Add brown sugar, a pinch of salt, and black pepper to taste. Optionally, add a sprig of fresh thyme or a bay leaf.
- Bring the sauce to a gentle simmer, then reduce the heat to low.
- Gently return the browned meatballs to the simmering coconut curry sauce, ensuring they are submerged.
- Cover the skillet and let the meatballs simmer for 20-25 minutes until cooked through and the sauce has thickened.
- Remove the lid, taste the sauce, and adjust seasonings as needed, adding fresh lime juice to brighten the flavor.
- Serve hot, garnished with fresh chopped cilantro or scallions.
Notes
- Adjust the spice level by varying the amount of jerk seasoning.
- Serve with rice or bread for a complete meal.
- This dish can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Spicy Jerk Beef Meatballs, Coconut Curry, Caribbean Cuisine