Coconut Curry Meatballs

Ingredients

For the meatballs:

  • 1 -2 lbs. ground meat of your choice (such as beef, pork, chicken, or turkey)
  • 1 egg
  • ¼ cup of breadcrumbs or replace with coconut powder (It’s a game changer)
  • 1 tbsp of Worcestershire sauce
  • ¼ cup finely chopped onion (I use red)
  • ¼ cup of finely chopped green bell pepper
  • 2 cloves finely chopped garlic
  • 1/4 cup chopped fresh cilantro (set some assign for garnish…optional)
  • 2 tbsp of Seasoning Thyme Caribbean Curry Powder (Mild of Calypso Hot)
  • 2 tbsp olive oil or olive oil spray (if baking meatballs)
  • 2 tbsp of coconut oil (if browning meatballs on stovetop)

Coconut Curry Sauce:

  • 1 tablespoon coconut oil
  • 2 red and green sliced bell peppers (or cut it to your liking)
  • 1 small onion roughly chopped (or to your liking)
  • 2 tbsp of Seasoning Thyme Caribbean Curry Powder
  • 1 can (13.5 oz) coconut milk
  • 1/2 cup chicken stock
  • Salt and pepper to taste, if needed
  • About 1/4 cup of fresh chopped cilantro

Directions

  1. In a large mixing bowl, combine all the meatball ingredients (ground meat, breadcrumbs, onion, garlic, cilantro, Worcestershire sauce, bell peppers, curry powder and egg), and mix well.
  2. Form the mixture into small meatballs, about 1-inch in diameter.
  3. For baking: preheat oven to 425°F (218°C), add foil to a medium baking sheet pan and coat with olive oil or spray, add meatballs to pan, at least 1-inch apart and bake for about 7 minutes or until the meatballs are slightly brown. Watch them closely, you don’t want to overcook them.
  4. For stovetop: heat 2 tablespoons of olive oil or coconut oil in a large skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides. Remove the meatballs from the skillet and set aside.
  5. In the same skillet (if stovetop method used), add another tbsp of olive oil (if needed) or coconut oil (if baking method used). Add the onion, bell pepper and garlic and sauté for 3-4 minutes until softened.
  6. Add the Caribbean Curry Powder to the skillet and cook for another 1-2 minutes until aromatic.
  7. Stir in the coconut milk and chicken stock. Bring to a simmer and let it cook for 5 minutes.
  8. Add the cooked meatballs into the skillet with the curry sauce (if baked, add the drippings from the baking sheet pan too). Simmer for another 10-12 minutes, stirring occasionally, until the meatballs are cooked through, and the sauce has thickened.
  9. Serve the Coconut Curry Meatballs over rice of your choice and garnish with fresh cilantro.

Enjoy!

Note: You can adjust the amount of Caribbean Curry Powder to your desired level of spiciness. You can also use your preferred type of ground meat and adjust the cooking time accordingly based on the type of meat you use.

For healthier options, serve with steamed or sauteed vegetables!