Sweet & Spicy Caribbean Meatball Curry
Ingredients
For the Meatballs
1 lb ground beef (or chicken)
1/2 cup breadcrumbs
1/4 cup onion (finely chopped)
2 cloves garlic (minced)
1 tablespoon fresh thyme (chopped)
1 teaspoon allspice
Salt and pepper (to taste)
1 egg (lightly beaten)
For the Curry Sauce
2 tablespoons vegetable oil
1 large onion (chopped)
2 cloves garlic (minced)
1 tablespoon ginger (minced)
2 tablespoons curry powder (adjust to taste)
1 can (14 oz) coconut milk
1 tablespoon brown sugar (or to taste)
1-2 Scotch bonnet peppers (whole, adjust for heat)
Salt and pepper (to taste)
Fresh cilantro (for garnish)
Instructions
1. Make the Meatballs
Combine Ingredients: In a bowl, mix ground beef, breadcrumbs, chopped onion, minced garlic, thyme, allspice, salt, pepper, and beaten egg until well combined.
Form Meatballs: Shape the mixture into small meatballs (about 1 inch in diameter).
2. Cook the Meatballs
Heat Oil: In a large skillet, heat vegetable oil over medium heat.
Brown Meatballs: Add meatballs in batches and cook until browned on all sides. Remove and set aside.
3. Prepare the Curry Sauce
Sauté Aromatics: In the same skillet, add chopped onion and sauté until soft. Stir in minced garlic and ginger, cooking for about 1 minute.
Add Curry Powder: Stir in curry powder and cook for another minute to release the flavors.
Add Coconut Milk and Sugar: Pour in coconut milk and brown sugar, stirring to combine. Bring to a simmer.
4. Simmer Meatballs
Return Meatballs: Add the browned meatballs back to the skillet along with whole Scotch bonnet peppers.
Cook: Simmer for about 20-30 minutes, until the meatballs are cooked through and the sauce has thickened. Adjust seasoning with salt and pepper.
5. Serve
Plate the Dish: Serve hot, garnished with fresh cilantro.
Tips
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently.
Variations: Serve over rice or with flatbread for a complete meal.
Enjoy your juicy Sweet & Spicy Caribbean Meatball Curry! 🍛🌶️