Jerk Meatballs in Coconut Curry Sauce
Deliciously spiced meatballs infused with jerk seasoning, served in a creamy coconut curry sauce, perfect for any occasion.
Ingrédients
For the Meatballs
- 1 lb ground beef Can substitute with ground turkey or chicken.
- 2 tbsp jerk seasoning Adjust based on spice preference.
- 1/4 cup breadcrumbs Use gluten-free breadcrumbs if needed.
- 1 egg Can use a flax egg for vegan option.
For the Sauce
- 1 can coconut milk (14 oz) This is naturally dairy-free.
- 1 tbsp curry powder
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
- to taste Salt
Instructions
Preparation
- Begin by gathering all your ingredients. Chop the onion and mince the garlic, then set them aside.
Mixing
- In a mixing bowl, combine the ground beef, jerk seasoning, breadcrumbs, and egg. Mix until just combined.
Forming Meatballs
- Take small portions of the meat mixture and roll them into bite-sized meatballs, about 1 inch in diameter.
Baking
- Preheat your oven to 400°F. Place the meatballs on a baking sheet lined with parchment paper and bake for 20 minutes.
Sautéing Aromatics
- While the meatballs are baking, heat the vegetable oil in a pan over medium heat. Add the chopped onion and minced garlic, sauté until soft and fragrant.
Cooking Sauce
- Once the onions are softened, pour in the coconut milk and curry powder. Stir well and let it simmer.
Combining
- When the meatballs are finished baking, carefully add them to the sauce in the pan. Stir gently to coat the meatballs.
Final Simmer
- Let the meatballs and sauce simmer together for about 10 minutes.
Notes
Best served over rice or with naan. Customize with fresh herbs for garnish.