Print

Spicy Jerk Beef Meatballs in Creamy Coconut Curry Sauce

Print Recipe

Experience the vibrant flavors of Caribbean cuisine with these Spicy Jerk Beef Meatballs enveloped in a rich and creamy coconut curry sauce. Perfectly seasoned and incredibly satisfying, this dish is sure to impress at your dinner table.

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

  1. In a large mixing bowl, combine ground beef, panko breadcrumbs, egg, finely minced yellow onion, minced garlic, and jerk seasoning paste.
  2. Gently mix all the ingredients until just combined, being careful not to overmix.
  3. Roll the mixture into uniform, golf-ball-sized meatballs, yielding about 20-24 meatballs.
  4. Heat vegetable oil or coconut oil in a large skillet or Dutch oven over medium-high heat.
  5. Add the meatballs in a single layer and sear for 3-4 minutes per side until browned.
  6. Remove the browned meatballs from the skillet and set aside on a plate.
  7. 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.
  8. Stir in curry powder and cook for about 1 minute to lightly toast the spices.
  9. Pour in the full-fat coconut milk and non-alcoholic beef broth, stirring well to combine.
  10. Add brown sugar, a pinch of salt, and black pepper to taste. Optionally, add a sprig of fresh thyme or a bay leaf.
  11. Bring the sauce to a gentle simmer, then reduce the heat to low.
  12. Gently return the browned meatballs to the simmering coconut curry sauce, ensuring they are submerged.
  13. Cover the skillet and let the meatballs simmer for 20-25 minutes until cooked through and the sauce has thickened.
  14. Remove the lid, taste the sauce, and adjust seasonings as needed, adding fresh lime juice to brighten the flavor.
  15. Serve hot, garnished with fresh chopped cilantro or scallions.

Nutrition

Keywords: Don't overmix the meatballs to keep them tender. Adjust the jerk seasoning to your heat preference, and always use full-fat coconut milk for the best flavor. Toasting the curry powder enhances its aroma and flavor.

Find it online: https://softtasty.com/spicy-jerk-beef-meatballs-in-creamy-coconut-curry-sauce/