Description
A delicious fusion of spicy jerk meatballs enveloped in a creamy coconut curry sauce, bringing the flavors of the Caribbean to your table.
Ingredients
Scale
- 1 lb ground beef or turkey
- 2 tablespoons Jamaican jerk seasoning
- 1/2 cup breadcrumbs
- 1 egg
- 1 tablespoon olive oil
- 1 can (13.5 oz) coconut milk
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
- Cilantro, for garnish
Instructions
- Combine ground meat, Jamaican jerk seasoning, breadcrumbs, egg, salt, and pepper in a mixing bowl.
- Use your hands to mix everything thoroughly, forming meatballs about the size of a golf ball.
- Heat olive oil in a skillet over medium heat.
- Add the meatballs carefully and cook undisturbed for about 6-7 minutes, tossing occasionally until golden brown.
- Remove the meatballs and set them aside.
- Toss in the chopped onion and minced garlic, sautéing until soft, about 3-4 minutes.
- Stir in the curry powder and toast for an additional minute.
- Pour in the coconut milk and stir gently until it blends into a sauce, bringing it to a gentle simmer.
- Return the meatballs to the skillet, allowing them to simmer uncovered for 15-20 minutes.
- Serve hot, garnished with freshly chopped cilantro.
Notes
Make-ahead by preparing the meatballs a day in advance. You can bake or air fry them for a healthier option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg