Caribbean Meatballs in Spiced Rum Sauce
Transport your taste buds straight to the tropics with these irresistible Caribbean Meatballs in Spiced Rum Sauce! Juicy ground beef and pork are blended with aromatic allspice, thyme, and garlic before being shaped into tender meatballs and pan-seared to perfection. The star of the dish is the luscious spiced rum sauce, a flavorful combination of sweet pineapple juice, tangy lime, and a hint of heat from chili flakes. Simmered to create the perfect balance of sweet, savory, and zesty, the sauce lovingly coats the meatballs for a glossy, caramelized finish. Ready in just under an hour, this island-inspired dish is perfect for weeknight dinners or party appetizers. Serve them over fluffy rice or alongside fried plantains for a truly tropical feast!
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 1 cup Breadcrumbs
- 1 Egg
- 3 cloves Garlic, minced
- 3 Green onion, finely chopped
- 1 teaspoon Allspice, ground
- 1 teaspoon Thyme, dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter
- 0.5 cup Spiced rum
- 3 tablespoons Brown sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Fresh lime juice
- 0.5 cup Pineapple juice
- 3 tablespoons Ketchup
- 0.5 teaspoon Chili flakes
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, egg, minced garlic, green onions, allspice, thyme, salt, and black pepper. Mix thoroughly until evenly combined.
Using your hands, form the mixture into small meatballs, about 1 inch in diameter.
Heat the olive oil in a large skillet over medium heat. Working in batches if necessary, cook the meatballs until browned on all sides, about 6-8 minutes. Transfer the browned meatballs to a plate and set aside.
In the same skillet, melt the unsalted butter over medium heat. Add the spiced rum carefully and let it simmer for about 1 minute to cook off some of the alcohol.
Stir in the brown sugar, soy sauce, lime juice, pineapple juice, ketchup, and chili flakes. Let the sauce simmer for 2-3 minutes, stirring occasionally.
In a small bowl, mix the cornstarch with water to create a slurry. Gradually whisk the slurry into the sauce to thicken it. Cook for another 1-2 minutes, stirring continuously.
Return the meatballs to the skillet and toss them gently in the sauce until they are fully coated. Reduce the heat to low and allow the meatballs to simmer in the sauce for an additional 5-7 minutes until cooked through.
Serve the meatballs warm, garnished with additional chopped green onion if desired. Pair with rice, plantains, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 1158 mg | 50% | |
| Total Carbohydrate | 40.5 g | 15% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 18.3 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 605 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
