Best 4 Caribbean Meatballs In Spiced Rum Sauce Recipes
Tantalize your taste buds with a culinary journey to the Caribbean, where flavors dance and spices ignite. Discover the secrets of tantalizing Caribbean meatballs nestled in a spiced rum sauce, a harmonious blend of sweet, savory, and aromatic notes. This delectable dish, bursting with Caribbean sunshine, promises an explosion of flavors that will transport you to paradise.
In this article, you'll embark on a culinary adventure with three distinct recipes that showcase the versatility of Caribbean meatballs. Dive into the classic recipe, where juicy meatballs bask in a spicy rum sauce, a perfect harmony of bold flavors. Explore the vegetarian twist, where savory lentil meatballs take center stage, offering a hearty and nutritious alternative. And for a taste of tropical paradise, indulge in the pineapple-glazed meatballs, where sweet and tangy notes intertwine to create a tantalizing flavor symphony.
Each recipe is meticulously explained with step-by-step instructions, ensuring success in your culinary endeavors. Carefully curated ingredient lists provide the foundation for these delectable dishes, while vibrant photos capture the essence of each recipe, inspiring your creativity. Unleash your inner chef and embark on this culinary journey to the Caribbean, where every bite tells a flavorful story.
CARIBBEAN BBQ SAUCE II
Living in the Caribbean is a wonderful way of life! I am always trying to come up with new recipes that combine my new culture and my roots. Although I grew up in the Pacific Northwest, southern barbecue was a big part of my youth. Coming up with unique BBQ sauces was family fun. Spice this recipe up or down according to your personal taste.
Provided by BAJATHECAT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 24
Number Of Ingredients 13
Steps:
- Heat the olive oil in a saucepan over medium-high heat. Stir in the onion, garlic, and ginger, and cook until tender. Reduce heat to low. Mix in ketchup, brown sugar, molasses, rum, hoisin sauce, tomato paste, vinegar, chili powder, and cayenne pepper. Cook and stir 5 minutes, until well blended and heated through. Stir in remaining rum.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 12.7 g, Cholesterol 0.1 mg, Fat 1.3 g, Fiber 0.4 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 271.8 mg, Sugar 10.4 g
CARIBBEAN MEATBALLS WITH TROPICAL SAUCE
Adapted from Cooking Light Cookbook, 1989. Sounds very different. Hope to make it someday. Makes 24 appetizer meatballs. Each one, served with 1 tbsp. sauce is 40 calories.
Provided by Oolala
Categories Mango
Time 35m
Yield 24 meatballs, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- For the meatballs, combine the turkey and the next 6 ingredients, mixing well.
- Shape mixture into 24, 1-inch, meatballs.
- Arrange on a rack or a roasting pan that has been sprayed with cooking spray.
- Bake at 400°F for 12 minutes or until meatballs are browned.
- While the meatballs are in the oven, make the sauce by placing the mango in a blender and process until smooth.
- Combine cornstarch and sugar in a small saucepan and add the pureed mango, water and remaining ingredients.
- Cook over medium-low heat, stirring constantly, until thickened. This yields 1 1/2 cups sauce.
- Serve meatballs in a chafing dish with the sauce.
CARIBBEAN MEATBALLS RECIPE - (4.4/5)
Provided by Jomamma
Number Of Ingredients 14
Steps:
- Make the meatballs: Combine the meat with the egg, pineapple, bell pepper, allspice, Worcestershire sauce, and a pinch of salt and pepper until everything is well combined. With wet hands, form meat into balls. Heat vegetable oil in a saute pan over medium heat and saute the meatballs until browned on all sides and cooked through. Make the dipping sauce: Slowly thin the orange marmalade with the orange juice until it reaches desired consistency. Then stir in the mustard and the dried chili flakes. Serve with meatballs.
CARIBBEAN RUM RIBS FROM GRILLING MAGAZINE -SPRING 2010
This recipe was so different we had to try it - Turned out so great we want to share it! Sweet with a Kick - or was it a Kick with a little sweet? Either way it was delish! NOTE: You will need 6 to 8 chunks of cherrywood, applewood, or hickory wood. NOTE:Be sure to set aside 2 1/2 teaspoons of the rub mixture to be used in the mop sauce and the Caribbean Rum Sauce. NOTE: I could not find "mango nectar" - so I used a can of Sliced Mangos in Mango Juice and smashed the mango slices to make a chunky "juice" .
Provided by lesliecoy
Categories Pork
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- . Soak wood chunks for at least 1 hour before smoke-cooking. Drain before using.
- For the rub, in a small bowl, combine salt,brown sugar, dry mustard, chili powder, garlic powder, thyme, all spice, cumin, crushed red pepper, and black pepper.
- Set aside 2 1/2 tablespoons of the mixture.
- Sprinkle the remaining mixture evenly over ribs; rub in with your fingers.
- Cover and let stand at room temperature of 15 minutes.
- For mop sauce, in a small bowl, combine nectar, vinegar, and 1 1/2 teaspoons of the reserved rub.
- Set aside the remaining 2 tablespoons rub for the Caribbean Sauce.
- Prepare the smoker. Add four to six of the drained wood chunks to smoker. (Add one or two additinal chunks when only a wisp of smoke comes through top vent.).
- Place ribs on top and middle racks of smoker.
- Cover and smoke at 225 to 250 degrees F for 3 1/2 hours, brushing with mop sauce after 2 to 3 hours.
- For Caribbean Rum Sauce cook 1/2 cup chopped onion in 1 tablespoon hot vegetable oil in medium saucepan over medium heat until tender. Stir in 1 cup bottled barbecue sauce, 3/4 cup mango nectar, 1/4 cup spiced rum, 2 tablespoons honey, and the reserved 2 tablespoons of tub. Bring to boiling; reduce heat. Simmer, uncovered, about 20 minutes or until sauce reaches desired consistency. Makes 2 cups.
- Remove ribs from smoker. Brush again with mop sauce; lightly brush with Caribbean Sauce. Wrap each slab in foil and return to smoker.
- Cover and smoke for 30 to 60 minutes more or until ribs are tender. (When you lift each rack with tongs, the meat should tear easily.).
- Unwrap ribs and return to smoker. Cover and smoke 20 minutes more or until tops of ribs appear dry. Brush with additional sauce before serving.
Nutrition Facts : Calories 1396, Fat 110.4, SaturatedFat 40, Cholesterol 367.4, Sodium 1851.3, Carbohydrate 15.9, Fiber 1.2, Sugar 10.4, Protein 74.4
Tips:
- Choose the right type of meat. Ground beef or pork are both good choices for Caribbean meatballs. You can also use a combination of the two.
- Season the meat well. The spices in the Caribbean marinade will help to give the meatballs their flavor, so be sure to use plenty of them. Allspice, cumin, thyme, and paprika are all good choices.
- Don't overmix the meat. Overmixing can make the meatballs tough. Just mix the ingredients until they are combined.
- Use a large skillet or Dutch oven to cook the meatballs. This will give them plenty of room to brown and cook evenly.
- Cook the meatballs over medium heat. This will help to prevent them from burning.
- Serve the meatballs with your favorite sauce. A spiced rum sauce is a classic choice, but you can also use a tomato sauce or a barbecue sauce.
Conclusion:
Caribbean meatballs in spiced rum sauce are a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are flavorful and juicy, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.
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