Jerk Meatballs in Coconut Curry

$- 1 lb ground chicken or turkey - 2 tablespoons Jamaican jerk seasoning - 1/4 cup breadcrumbs - 1 egg, beaten - 1 tablespoon fresh cilantro, chopped - 1 tablespoon green onions, chopped Jerk meatballs start with ground chicken or turkey. You can use either, but turkey adds a richer taste. Jamaican jerk seasoning brings heat and flavor. Breadcrumbs help bind the meatballs and keep them moist. The beaten egg acts as a binder too. Fresh cilantro and green onions add a bright touch. - 1 can (13.5 oz) coconut milk - 1 tablespoon red curry paste - 1 bell pepper, diced (any color) - 1 medium onion, chopped - 2 cloves garlic, minced - 1 tablespoon ginger, minced - 2 tablespoons olive oil - Salt and pepper to taste Coconut milk is the star of the sauce, giving it creaminess. Red curry paste adds depth and spice. Diced bell pepper and chopped onion bring crunch and sweetness. Garlic and ginger provide aromatic warmth. Use olive oil for cooking, and don’t forget salt and pepper for balance. - Fresh lime wedges - Optional sides like rice or naan Fresh lime wedges add zing when served. You can pair the dish with rice or naan for a complete meal. Rice soaks up the sauce well, while naan is great for dipping. Enjoy the explosion of flavors in every bite! {{ingredient_image_1}} To start, gather your ingredients. You need 1 pound of ground chicken or turkey. Add 2 tablespoons of Jamaican jerk seasoning. Next, put in 1/4 cup of breadcrumbs. Crack an egg and beat it, then mix it in. Add 1 tablespoon of chopped fresh cilantro and 1 tablespoon of chopped green onions. Finally, add salt and pepper to taste. Mix all the ingredients well. You can use your hands to ensure everything blends together. This step is key to make sure all flavors come through in each bite. Now, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and let it warm up. Shape the meat mixture into small meatballs, about 1 inch wide. Once the oil is hot, add the meatballs to the skillet. Cook them for about 8-10 minutes. Turn them occasionally so they brown evenly. When they are cooked through, remove them from the skillet and set them aside. In the same skillet, add another tablespoon of olive oil. This is where the magic happens! Sauté 1 chopped onion, 2 minced garlic cloves, 1 tablespoon of minced ginger, and 1 diced bell pepper. Cook them for about 3-4 minutes. You want them soft and fragrant. Next, stir in 1 tablespoon of red curry paste. Mix it well with the vegetables. Now pour in 1 can of coconut milk. Bring this mixture to a gentle simmer. Finally, return the meatballs to the skillet. Coat them in the coconut curry sauce. Let everything simmer for another 5-7 minutes. This lets the flavors meld into a delicious blend. Taste the sauce and adjust with salt and pepper if needed. Enjoy! To create great meatballs, you need the right mix. Use a blend of ground chicken or turkey, breadcrumbs, and egg. This combo gives the meatballs a nice texture. Aim for a moist but firm mix. If they are too wet, add more breadcrumbs. If too dry, a touch more egg works well. When cooking, you can choose baking or frying. Frying gives a nice brown crust. This adds flavor. Bake them for a healthier option. Set your oven to 400°F and place meatballs on a baking sheet. Cook for about 20 minutes. To boost flavor, you can add more spices. Try some fresh herbs like basil or parsley. These add freshness. You can also mix in more jerk seasoning. This makes your dish spicy and bold. If you want it milder, reduce the seasoning. Garnishing makes your dish pop. Use fresh lime wedges for a splash of color. You can also add chopped cilantro on top for a fresh look. Serve your meatballs in a deep bowl. This helps hold the sauce. You can pair it with rice or naan to soak up all that tasty sauce. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh herbs and spices. Fresh cilantro and ginger can elevate the dish significantly. Adjust the Heat: If you prefer a spicier flavor, consider adding more jerk seasoning or a dash of hot sauce to the coconut curry sauce. Experiment with Proteins: While chicken or turkey works great, feel free to substitute with ground pork or plant-based meat alternatives for a different taste. Perfect Pairing: Serve the meatballs over fluffy jasmine rice or with warm naan bread to soak up the delicious coconut curry sauce. {{image_2}} You can swap the ground chicken or turkey for other meats. Ground beef or lamb adds rich flavor. If you want a plant-based option, try using lentils or chickpeas. These choices make the dish fun and new. Each protein brings its own taste and texture. To make a creamier sauce, add more coconut milk. This makes the curry rich and smooth. You can also try using different curry pastes. Green curry paste brings a fresh taste, while yellow curry paste adds warmth. Experimenting with these can lead to new favorite flavors. If you need gluten-free options, use gluten-free breadcrumbs. They work well in the meatballs without losing texture. For a low-carb choice, skip the breadcrumbs and form the meatballs with eggs and ground nuts. These swaps keep the dish tasty while meeting dietary needs. You can keep jerk meatballs in the fridge for up to four days. Use an airtight container for best results. Make sure to cool the meatballs before storing. This helps keep them fresh and tasty. To freeze jerk meatballs, place them in a single layer on a baking sheet. Freeze them for about one hour, then transfer them to a freezer bag. This way, they won’t stick together. To thaw, leave them in the fridge overnight. For reheating, bake them at 350°F for 15-20 minutes. You can also heat them in a microwave for a few minutes. Got leftovers? Try making a meatball sub with crusty bread and cheese. You can also toss them into a salad for a protein boost. Serve them with rice or quinoa to make a filling meal. Pair them with steamed veggies for a colorful plate. These ideas make the most of your jerk meatball leftovers! I recommend using ground chicken or turkey. Both meats are lean and absorb flavors well. The jerk seasoning shines with these meats, giving a spicy kick. Ground beef can work too, but it adds more fat. Chicken or turkey keeps the dish light and tasty. Yes, you can! Prepare the meatballs and sauce ahead. Store the meatballs in the fridge for up to two days. You can also freeze them for later. Just cook them through when ready to eat. The flavors blend better if you let them sit overnight. To make it milder, use less jerk seasoning. You can also add coconut milk to tone down the heat. If you want more spice, add extra jerk seasoning or some chopped hot peppers. Balance is key, so taste as you go! In this post, we explored how to make tasty jerk meatballs and coconut curry sauce. We looked at key ingredients and methods. I shared tips for cooking, flavoring, and garnishing. You can even mix things up with different proteins and sauces. Remember, storing and reheating leftovers eases meal prep. With these steps, you can enjoy a flavorful dish that wins over any crowd. Try it out, and let your taste buds be the judge!$

Jerk Meatballs in Coconut Curry

Spicy jerk meatballs simmered in a creamy coconut curry sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Caribbean

Servings 4

Calories 350 kcal

Ingredients

1 lb ground chicken or turkey
2 tablespoons Jamaican jerk seasoning
0.25 cup breadcrumbs
1 large egg, beaten
1 tablespoon fresh cilantro, chopped
1 tablespoon green onions, chopped
1 can (13.5 oz) coconut milk
1 tablespoon red curry paste
1 medium bell pepper, diced
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons olive oil
to taste salt and pepper
for serving fresh lime wedges

Instructions

In a large bowl, combine the ground chicken or turkey, jerk seasoning, breadcrumbs, beaten egg, cilantro, green onions, salt, and pepper. Mix well until combined.
With your hands, shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the meatballs to the skillet and cook for about 8-10 minutes, turning occasionally until they are browned and cooked through. Remove them from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Sauté the onions, garlic, ginger, and bell peppers for about 3-4 minutes until they become soft and fragrant.
Stir in the red curry paste, mixing it well with the sautéed vegetables. Then pour in the coconut milk and bring the mixture to a gentle simmer.
Return the meatballs to the skillet, coating them in the coconut curry sauce. Allow everything to simmer together for an additional 5-7 minutes, letting the flavors meld.
Taste the curry and adjust seasoning with salt and pepper as needed.
Serve the jerk meatballs in coconut curry over rice or with naan bread, garnished with lime wedges for squeezing over the top.

Notes

Serve with rice or naan and lime wedges for added flavor.

Keyword chicken, coconut curry, jerk meatballs, spicy, turkey