Best 4 Caribbean Meatballs With Tropical Sauce Recipes

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**Caribbean Meatballs with Tropical Sauce: A Journey of Bold Flavors and Vibrant Colors**

Immerse yourself in the vibrant and tantalizing flavors of the Caribbean with these delectable Caribbean meatballs nestled in a sweet and tangy tropical sauce. This culinary masterpiece combines the warmth of tropical spices, the sweetness of ripe pineapple, and the zest of fresh herbs to create an explosion of flavors that will transport your taste buds to the sun-soaked beaches of the Caribbean. Discover the secrets behind this exotic dish as we guide you through a step-by-step recipe, ensuring that each bite is a perfect balance of sweet, sour, and savory. Prepare to embark on a culinary adventure that will leave your taste buds craving more. In addition, we'll provide variations for vegetarians and those seeking a spicier kick, ensuring that everyone can savor the vibrant flavors of the Caribbean.

Here are our top 4 tried and tested recipes!

MEATBALLS WITH JAMAICAN-STYLE CURRY



Meatballs with Jamaican-Style Curry image

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.

Provided by Carla Hall

Time 1h

Yield 4 servings (18 meatballs)

Number Of Ingredients 25

2 tablespoons grated fresh ginger
2 tablespoons minced garlic
1 large egg
1 tablespoon plus 2 teaspoons Curry Powder, recipe follows
1 tablespoon sesame oil
1 1/2 teaspoons kosher salt
12 ounces ground lean beef sirloin (90/10)
12 ounces ground pork (80/20)
1 jalapeno, stemmed, seeded, and finely diced
1/4 cup chopped scallions (about 3 scallions)
4 tablespoons vegetable oil
1 medium yellow onion, diced
6 thyme sprigs
1 cup unsalted chicken stock
3/4 cup unsweetened coconut milk
1/4 cup fresh cilantro leaves, chopped
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon dry mustard powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
1/4 teaspoon ground cardamom

Steps:

  • 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.
  • 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.

TROPICAL BBQ MEATBALLS



Tropical BBQ Meatballs image

BBQ meatballs with a mango/pineapple twist.

Provided by shill

Categories     Appetizers and Snacks     Meat and Poultry     Meatball Appetizer Recipes

Time 1h30m

Yield 8

Number Of Ingredients 19

cooking spray
1 cup mango chunks
2 pounds ground beef
½ cup bread crumbs
3 cloves garlic, minced
1 (1 ounce) package dry golden onion soup mix (such as Lipton®)
1 tablespoon adobo seasoning
1 teaspoon ground thyme
1 teaspoon ground ginger
1 teaspoon sea salt
½ teaspoon ground black pepper
2 eggs
1 (18 ounce) bottle barbeque sauce
1 cup mango chunks
1 cup canned pineapple chunks
½ cup white sugar
1 tablespoon soy sauce
1 tablespoon yellow mustard
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a rimmed baking sheet with cooking spray.
  • Puree mango chunks using an electric blender or food processor.
  • Place ground beef in a large mixing bowl; add bread crumbs, garlic, soup mix, adobo, thyme, ginger, salt, and pepper. Mix thoroughly. Add eggs, followed by pureed mango; mix again. Shape into 1 1/2-inch meatballs and place on the prepared baking sheet.
  • Bake in the preheated oven until browned and no longer pink in the centers, about 45 minutes.
  • Meanwhile, mix barbeque sauce, mango, pineapple, sugar, soy sauce, mustard, and cinnamon for sauce together in a medium mixing bowl.
  • Remove meatballs from the oven and drain excess oil/grease. Increase oven temperature to 400 degrees F (200 degrees C). Pour sauce over meatballs and return to the oven.
  • Bake in the preheated oven for 20 minutes.

Nutrition Facts : Calories 430.6 calories, Carbohydrate 49.3 g, Cholesterol 117.5 mg, Fat 15.8 g, Fiber 1.8 g, Protein 22.4 g, SaturatedFat 5.9 g, Sodium 1502.3 mg, Sugar 34.4 g

CARIBBEAN MEATBALLS RECIPE - (4.4/5)



Caribbean Meatballs Recipe - (4.4/5) image

Provided by Jomamma

Number Of Ingredients 14

For the Meatballs:
1 lb ground beef
1 egg, beaten
1/2 cup chopped drained pineapple
1/2 cup minced red bell pepper
1 tsp allspice
Worcestershire sauce
Salt & Pepper
1 Tbs vegetable oil
For the Sauce:
1/2 cup orange marmalade
2-3 Tbs orange juice
1 tsp powdered mustard
1 tsp dried red pepper flakes

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 MEATBALLS



Caribbean Meatballs image

This is a recipe I have had for years but never got around to making. I'm putting it here for safe keeping. UPDATE: May '06-Finally made these using ground chicken. The sauce truly is fabulous!

Provided by Happy Harry 2

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 lb lean pork, ground
3/4 cup water chestnut, minced
1/2 cup green onion, minced
1 inch piece gingerroot, minced
1 teaspoon soy sauce
1 egg, slightly beaten
1/3 cup cornstarch
1 tablespoon oil (not olive oil)
1 green pepper, cut in 1 inch squares
1/2 cup water
1/2 cup orange juice (may use pineapple)
1/2 cup chili sauce
1 tablespoon soy sauce
2 tablespoons honey
3 cups cooked rice, hot
oil (for frying)

Steps:

  • In large bowl, combine pork, water chestnuts, green onions, ginger, 1 tsp soy sauce and egg.
  • Shape into 1 inch balls. Roll meatballs in cornstarch.
  • Pour oil for frying into a wok or deep pan about 11/2 inches deep. Heat oil to 375F or until a chunk of bread sizzles.
  • Add meatballs to oil just a few at a time so not to lower the oil temperature.
  • Cook until browned all over, drain on paper towels.
  • When done with the meatballs, pour out oil. Wipe out wok or skillet with paper towels.
  • Return wok to high heat and pour in 1 tbls oil.
  • Add green pepper and stir-fry 1 minute.
  • Reduce heat to low and add meatballs and water. Cover and simmer 20 minutes or until meatballs are done in center.
  • In a small bowl, combine orange juice, chili sauce, 1 tbls soy sauce, and honey. Pour over meatballs and continue cooking for another 2 minutes.
  • This dish goes very well over the rice.

Nutrition Facts : Calories 549.2, Fat 12.7, SaturatedFat 3.7, Cholesterol 122, Sodium 619.5, Carbohydrate 74.4, Fiber 3, Sugar 14.1, Protein 32.3

Tips:

  • Use a variety of meats: Feel free to mix and match different ground meats, such as beef, pork, and turkey, to create a unique flavor profile for your meatballs.
  • Don't overmix the meatball mixture: Overmixing can make the meatballs tough, so be gentle when combining the ingredients.
  • Chill the meatball mixture before cooking: This will help the meatballs hold their shape better when cooking.
  • Brown the meatballs before simmering them in the sauce: This will give the meatballs a nice caramelized flavor.
  • Use a flavorful sauce: The sauce is what really makes these meatballs special, so be sure to use a sauce that you love. The tropical sauce in this recipe is a great option, but you can also use your favorite tomato sauce or even a creamy sauce.
  • Serve the meatballs with your favorite sides: Rice, pasta, mashed potatoes, and roasted vegetables are all great options.

Conclusion:

These Caribbean meatballs with tropical sauce are a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The meatballs are tender and flavorful, and the tropical sauce is sweet and tangy. Serve them with your favorite sides for a complete meal that your family and friends will love.

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