Description

Juicy, spiced jerk meatballs smothered in a rich, creamy coconut curry sauce, served over fluffy rice for the ultimate Caribbean-inspired comfort meal.

Ingredients

Units Scale

For the Jerk Meatballs:

1 lb ground beef or ground turkey
2 green onions, finely chopped
2 cloves garlic, minced
1 tablespoon jerk seasoning
1/2 teaspoon allspice
1/4 cup breadcrumbs
1 egg
Salt and pepper to taste
1 tablespoon olive oil (for searing)

For the Coconut Curry Sauce:

1 tablespoon olive oil
1/2 onion, finely chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 tablespoon Jamaican curry powder
1/2 teaspoon turmeric
1 can (13.5 oz) full-fat coconut milk
1/2 teaspoon fresh thyme (or dried)
1/2 teaspoon brown sugar
Salt and pepper to taste
Fresh lime juice, to finish
Sliced green onions, for garnish

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Instructions

Jerk Meatballs: In a large bowl, combine ground meat, green onions, garlic, jerk seasoning, allspice, breadcrumbs, egg, salt, and pepper. Mix just until combined.
Form into 1.5-inch meatballs and place on a tray.
Heat olive oil in a skillet over medium heat. Sear the meatballs on all sides until browned (they don’t need to be fully cooked through). Remove and set aside.
Coconut Curry Sauce: In the same pan, add 1 tablespoon olive oil. Sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
Stir in the curry powder and turmeric, cooking until fragrant, about 1 minute.
Pour in the coconut milk and stir well to combine. Add thyme, brown sugar, salt, and pepper. Bring to a simmer.
Return the seared meatballs to the skillet, cover, and simmer gently for 15–20 minutes, or until meatballs are fully cooked and sauce is thickened.
Finish with a squeeze of fresh lime juice and sprinkle with sliced green onions.
Serve hot over rice or with flatbread.

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 3g
Sodium: 660mg
Fat: 29g
Saturated Fat: 21g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 27g
Cholesterol: 105mg