Caribbean Jerk Turkey Meatballs

About this recipe

Caribbean Jerk Turkey Meatballs
Tender Turkey Meatballs in a Rich Jamaican Jerk Tomato & Coconut Sauce

These Caribbean Jerk Turkey Meatballs are light, juicy and full of bold island flavour. Made with lean turkey mince, fresh herbs, spring onion, garlic and Jerk Centre jerk sauce, the meatballs are gently browned before being simmered in a rich tomato and coconut sauce.
The result is a dish that feels comforting, colourful and refined. The turkey stays beautifully tender, while the sauce brings together the warmth of Jamaican jerk seasoning, the sweetness of tomato, the creaminess of coconut and the brightness of fresh lime. It is deeply satisfying without feeling heavy, making it perfect for family dinners, entertaining or a vibrant Caribbean-inspired meal.

Serve these meatballs over rice and peas, coconut rice, sweet potato mash or flatbreads, then finish with fresh coriander, spring onion and a final drizzle of jerk sauce for a polished restaurant-style plate.

Instructions

1. Make the meatball mixture
Place the turkey mince in a large mixing bowl. Add the Jerk Centre jerk sauce, red onion, spring onions, garlic, thyme, ginger, allspice, smoked paprika, salt and black pepper.
Add the egg and breadcrumbs, then mix gently with clean hands or a spoon until everything is evenly combined.
Do not overwork the mixture, as this can make the meatballs firm instead of tender.
2. Shape the meatballs
Lightly oil your hands and shape the mixture into approximately 18–20 meatballs.
Place them on a tray and chill for 10–15 minutes if you have time. This helps them hold their shape while cooking.
3. Brown the meatballs
Heat 1 tablespoon of oil in a large frying pan over a medium heat.
Add the meatballs in batches and brown them on all sides. They do not need to be fully cooked at this stage, as they will finish cooking in the sauce.
Remove the browned meatballs from the pan and set aside.
4. Start the sauce
In the same pan, add another small splash of oil if needed.
Add the diced onion and red pepper, then cook for 5–6 minutes until softened.
Stir in the garlic and tomato purée, then cook for 1 minute to deepen the flavour.
5. Build the jerk coconut sauce
Add the Jerk Centre jerk sauce, chopped tomatoes, coconut milk, brown sugar and thyme.
Stir well, scraping up any flavour from the bottom of the pan.
Bring the sauce to a gentle simmer.
6. Simmer the meatballs
Return the browned turkey meatballs to the pan, nestling them into the sauce.
Cover loosely and simmer gently for 18–22 minutes, turning the meatballs halfway through cooking.
The meatballs should be fully cooked through, tender and coated in the rich jerk sauce.
7. Finish with lime
Stir in the fresh lime juice, then taste the sauce.
Add a little more salt, pepper or jerk sauce if needed.
The finished sauce should be creamy, savoury, lightly sweet and warmly spiced.
8. Garnish and serve
Spoon the meatballs and sauce over rice and peas, coconut rice or your chosen side.
Finish with sliced spring onions, fresh coriander and lime wedges.
For extra impact, add a light drizzle of Jerk Centre jerk sauce over the top before serving.

Ingredients

For the Turkey Meatballs
500g turkey mince
3 tablespoons Jerk Centre jerk sauce
1 small red onion, very finely diced
2 spring onions, finely sliced
2 garlic cloves, finely grated or crushed
1 teaspoon fresh thyme leaves
1 teaspoon grated fresh ginger
½ teaspoon ground allspice
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 egg
50g breadcrumbs
1 tablespoon olive oil or vegetable oil, for frying
For the Jerk Tomato & Coconut Sauce
1 tablespoon olive oil or vegetable oil
1 small onion, finely diced
2 garlic cloves, finely chopped
1 red pepper, finely diced
1 tablespoon tomato purée
2 tablespoons Jerk Centre jerk sauce
400g tin chopped tomatoes
200 ml coconut milk
1 teaspoon brown sugar
1 teaspoon fresh thyme leaves
Juice of ½ lime
Salt and black pepper, to taste
To Garnish
Fresh coriander or parsley
Sliced spring onions
Lime wedges
Extra Jerk Centre jerk sauce, optional