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Jerk Beef Meatballs in Coconut Curry Sauce Recipe

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4.1 from 9 reviews

These Jerk Beef Meatballs in Coconut Curry Sauce combine the bold, spicy flavors of Jamaican jerk seasoning with a rich and creamy coconut curry. Perfectly tender meatballs simmered in a fragrant sauce make for a comforting and exotic meal that serves 4 to 6 people. Ideal over steamed rice and garnished with fresh scallions, cilantro, and lime, this dish brings vibrant Caribbean-inspired flair to your dinner table.

Ingredients

For the jerk beef meatballs

  • 1½ lbs (680 g) ground beef (80/20 or 85/15)
  • 1 large egg
  • ½ cup seasoned panko breadcrumbs
  • 4 cloves garlic, finely minced
  • ¼ cup sliced scallions, plus extra for garnish
  • 2 tablespoons Jamaican jerk seasoning (such as Walkerswood)
  • 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil

For the coconut curry sauce

  • 1 tablespoon unsalted butter
  • 1 shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 small green bell pepper, thinly sliced
  • 1 small red bell pepper, thinly sliced
  • 3 teaspoons Jamaican curry powder
  • 1 (14-ounce/400 ml) can full-fat coconut milk

For serving

  • Steamed white rice or coconut rice
  • Sliced scallions
  • Fresh cilantro (optional)
  • Lime wedges (optional)

Instructions

  1. Make the meatballs: In a large bowl, combine ground beef, egg, seasoned panko breadcrumbs, finely minced garlic, sliced scallions, Jamaican jerk seasoning, ginger paste or freshly grated ginger, kosher salt, and freshly ground black pepper. Mix gently just until combined to avoid tough meatballs. Form the mixture into about 20–22 evenly sized meatballs.
  2. Brown the meatballs: Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large skillet over medium heat. Cook the meatballs in batches, turning every few minutes, until browned on all sides, about 6–8 minutes total. The meatballs do not need to be fully cooked at this stage. Transfer browned meatballs to a plate and set aside.
  3. Make the curry sauce: Drain excess grease from the skillet, leaving about 1 teaspoon for flavor. Add 1 tablespoon unsalted butter and the finely chopped shallot, cooking for 2–3 minutes until softened. Add minced garlic and cook for 1 minute more. Stir in sliced green and red bell peppers and cook for another 2–3 minutes until slightly softened. Sprinkle in 3 teaspoons Jamaican curry powder and cook for 1 minute to toast the spices. Pour in the full-fat coconut milk and stir until smooth, bringing the sauce to a gentle simmer.
  4. Finish cooking: Return the partially cooked meatballs to the skillet, arranging them in a single layer. Spoon some of the coconut curry sauce over the meatballs, cover the skillet, and simmer on low heat for 15–20 minutes, or until the beef reaches an internal temperature of 160°F (71°C). If the sauce thickens too much, add a splash of water or beef broth to loosen it.
  5. Serve: Plate the meatballs and sauce over steamed rice or coconut rice. Garnish with extra sliced scallions, fresh cilantro if desired, and a squeeze of lime for a bright finish. Enjoy your flavorful Caribbean-inspired meal!

Notes

  • Use 80/20 ground beef for juicier meatballs; if using leaner 90/10 beef, add 1 tablespoon of milk or mayonnaise to maintain moisture.
  • For enhanced Caribbean flavors, consider adding ½ teaspoon allspice, ¼ teaspoon cinnamon, and a few sprigs of fresh thyme to the sauce while it simmers.
  • For authentic heat, add a whole Scotch bonnet or habanero pepper pierced once into the simmering sauce, then remove before serving.
  • Do not overmix meatball mixture to keep them tender.
  • Adjust sauce consistency with water or beef broth as needed during simmering.

Find it online: https://flavorspath.com/jerk-beef-meatballs-in-coconut-curry-sauce-recipe/