Irresistible Jerk Meatballs in Creamy Coconut Curry Sauce
These jerk meatballs are baked to perfection and served in a creamy coconut curry sauce, creating a comforting and flavorful dish.
Ingredients
- 1 lb ground chicken or turkey
- 2 tablespoons jerk seasoning
- ¼ cup breadcrumbs
- ¼ cup finely chopped green onions
- ¼ cup chopped fresh cilantro
- 1 egg egg
- to taste salt and black pepper
- 1 tablespoon coconut oil
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon curry powder
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- to taste salt
- for garnish fresh cilantro leaves
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken or turkey with jerk seasoning, breadcrumbs, green onions, cilantro, egg, salt, and pepper until well combined.
- Form the mixture into small meatballs, about 1 inch in diameter, and place them on the baking sheet.
- Bake the meatballs for 20-25 minutes until cooked through and golden brown.
- In a skillet, heat coconut oil over medium heat and sauté diced onion for about 5 minutes until translucent.
- Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Stir in curry powder and cook for another minute to enhance the flavors.
- Pour in coconut milk and vegetable broth, then add soy sauce, lime juice, and salt to taste. Simmer gently.
- Once the meatballs are done, transfer them to the simmering sauce and let them cook together for 5-10 minutes.
- Serve warm, garnished with fresh cilantro leaves, over rice or with naan.
Notes
Serve with rice or naan for a complete meal.