Recipe courtesy of Carla Hall
Recipe courtesy of Carla Hall
Show:
Worst Cooks in America
Episode:
Sauce Studies and Boardwalk Games
Meatballs with Jamaican-Style Curry
Getting reviews...
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings (18 meatballs)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 698
- Total Fat
- 56 g
- Saturated Fat
- 21 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 37 g
- Cholesterol
- 169 mg
- Sodium
- 835 mg
This recipe pays homage to the African diaspora, drawing on the flavors introduced by the spice trade in the Caribbean Islands. With a nod to India, spices are combined to make a homemade curry powder, which adds lots of warmth and depth to the coconut sauce. Feel free to adjust the spice amounts to your liking. For additional heat, a diced Scotch bonnet chile is traditionally used, but jalapeño chile can be substituted. Sesame oil is used to enhance the umami flavors in substitution of local island herbs.
- Level: Easy
- Total: 1 hr
- Active: 35 min
- Yield: 4 servings (18 meatballs)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 698
- Total Fat
- 56 g
- Saturated Fat
- 21 g
- Carbohydrates
- 12 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 37 g
- Cholesterol
- 169 mg
- Sodium
- 835 mg
Ingredients
Curry Powder:
Directions
- Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
- Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
- Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
- Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
Curry Powder:
- Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.
Looking for Something Else?
Related Pages
- Cheesy Mummy Dogs Recipe
- Tombstone Crackers Recipe
- Shrimp-and-Grits-Inspired Risotto Recipe
- Hot Fried Chicken with Iceberg-Pickle Slaw Recipe
- Rib-Eye with Smashed Potatoes Recipe
- Blackened Catfish with Fried Okra Recipe
- Individual Skillet Cornbreads Recipe
- Sweet Potato Pudding with Clementines Recipe
- Jamaican Pork Patty Recipe