Caribbean Curry Meatballs

Learn how to make these Caribbean inspired meatballs made from ground mutton meat. They are tender, juicy, flavoursome and simmered in my homemade coconut curry sauce. A weeknight dinner that is must try!

When you think of meatballs, you will most likely think of ground meat that's accompanied by that classic tomato sauce but these are meat balls with a more island twist to them.

If you love meatballs and want a taste of the Caribbean then you are going to fall in love with these curry meatballs.

They are made with ground mutton, mutton and goat meat are very popular choices of red meat that are often eaten throughout the islands.

It is usually stewed, served in soup, curries and much more.

Fortunately my local supermarket has recently started selling ground mutton (it has an small mixture of lamb but the bulk of it is mutton) anyway, so I was inspired to make something abit different.

My creative requirements are that it has to be flavoursome with an element of uniqueness to it, so why not make meatballs that taste like home, it's that perfect balance of comfort and culture.

Recipe preparation

These meatballs are incredibly easy to make, as per Caribbean custom I always wash the meat before starting the actual prep.

See my post about meat preparation if you want to learn more about this method.

The ground meat is combined with the base ingredients - onion, garlic, ginger and scallion along with the herbs and spices and the egg using a food processor or you can simply mix everything together by hand.

I personally prefer to use my food processor because it does a really good job at thoroughly combining all of the ingredients and breakdowns the base ingredients with the meat.

To create the meatballs you can use a spring handle ice cream scoop. My ice cream scoop was on the larger size so I'm okay with making the meatballs freestyle. 

It's not really very sticking to work with, which make things easier I simply eyeball the size as I make them and grab the similar amount of meat so the meatballs are near enough the same size.

The meatballs are baked until golden and not pan fried, instead the curry sauce is heated up on the stovetop with some bell peppers, ready to serve with the baked meatballs.

Ingredients you will need

• Mutton mince - Also known as ground mutton, it's juicy with a high amount of protein and a good amount of fat to help shape the meatballs.
• Bell peppers - For the curry sauce
• Egg - A large egg helps to bind the meatballs.
• Roasted peanuts - I like to use this in place of breadcrumbs, it enhances the flavour especially being roasted and also binds the meatballs.
• Onion/scallion/garlic/ginger - The base ingredients for the meatballs.
• Curry sauce - This is my homemade Caribbean curry sauce which compliments the entire recipe.
• Chadon beni/thyme - These are my favourite Caribbean go to herbs.
• Cumin, paprika, garlic/onion granules, black pepper, pink salt, allspice, nutmeg, cinnamon, chilli flakes - My go to spices which work in unison for this recipe.
• Olive oil - For sauteing the bell peppers.

The steps

• Preheat the oven 180C/356F/gas mark 4.
• Line a grease a baking tray with parchment paper and set aside.
• Place the roasted peanuts, cumin, all spice, onion granules, garlic granules, nutmeg, cinnamon, paprika, chilli flakes, black pepper and pink salt in a spice grinder.
• Mill into a fine consistency and set aside.
• Place the ground meat, egg, onion, scallion, garlic, ginger, thyme, chadon beni, along with the spice blend into a food processor fitted with an S blade.

• Pulse a few times to thoroughly combine all of the ingredients together.
• Either use a small or medium spring handle ice scoop or your hands to make meatballs (have oil or a bowl with cold water on standby, if the meat sticks to your hands).
• Place the meatballs on the baking tray and bake for 25-30 minutes turning halfway, use kitchen towel to remove any excess oil or fat from the tray.

• While the meatballs are baking heat olive oil in a medium frying pan/skillet on medium heat.
• Add the peppers and cook until soft and tender (this will take a few minutes).
• Pour in the curry sauce, mix with the peppers and leave to heat through for 2-3 minutes..
• Remove the meatballs from the oven.
• Carefully place them on top of the curry sauce using tongs.
• Serve accordingly.

Notes and tips

• This is the recipe link you to make my Homemade Caribbean Curry Sauce.
• If you are from the UK, you can purchase mutton mince from Sainsburys in the Halal section, it will be labelled as Keema.
• If you cannot obtain chadon beni simply use coriander (cilantro instead).
• Allspice is known as pimento, for this recipe you will want to use the ground one.
• If you can't get hold of mutton than simply use lamb instead.
• Don't purchase meat with less than 10% fat content or less, the meatballs will be too dry.
• 20% works best and most of the excess fat is extracts during the baking process, make sure to drain off the excess oil/fat.
• Any leftovers can be refrigerated for up to 3 days.
• The meatballs can be frozen with the curry sauce for up to 3 months.
• This recipe makes approximately 15-16 meatballs.
• Keep in mind that the amount of meatballs is subject to the size.

Side serving suggestions

• How to Cook Brown Rice on The Stove
• Roasted Cauliflower Mash
• Gluten Free Roti Recipe
• Mashed Yuca (Cassava Mash)(Vegan)
• Jamaican Coco Bread (Gluten Free)
• Jamaican Boiled Dumplings (Gluten Free)
• Jamaican Coconut Rice (Instant Pot)
• Green Banana Mash (Green Fig)(Vegan, Paleo + Gluten Free)

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