Go Back
–+ servings
Meatballs with curry sauce
Print

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!
Course Dinner
Cuisine Caribbean
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 523kcal
Author Charla

Ingredients

To make the seasoning

  • ¼ cup roasted peanuts unsalted
  • 1½ teaspoon cumin
  • 1½ teaspoon allspice
  • 2 teaspoon garlic granules
  • 2 teaspoon onion granules
  • ½ teaspoon nutmeg
  • ½ teaspoon cinnamon
  • 2 teaspoon paprika
  • ½ teaspoon chilli flakes
  • 1 teaspoon black pepper
  • 1½ teaspoon pink salt
  • 1 tablespoon thyme
  • 1 small onion chopped
  • 1 scallion sliced
  • 4 garlic cloves minced
  • 1 tablespoon ginger minced
  • 1 tablespoon chadon beni
  • 1½ lb ground mutton
  • 1 large egg beaten
  • 2 tablespoon olive oil
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 2-3 cups homemade curry sauce

Instructions

  • 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

  • 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.

Nutrition

Calories: 523kcal | Carbohydrates: 14g | Protein: 24g | Fat: 41g | Saturated Fat: 15g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.003g | Cholesterol: 110mg | Sodium: 694mg | Potassium: 462mg | Fiber: 5g | Sugar: 7g | Vitamin A: 13568IU | Vitamin C: 71mg | Calcium: 166mg | Iron: 5mg