My Easy-Peasy Jamaican-Style Meatball Curry with Rice & Peas

8th June 2013

I accepted the ‘Hungry to Happy’ challenge to make a quick, but tasty, family meal using Richmond’s Mini Meatballs, and here’s my creation!

This girl decided to go back to her roots, (well one side of them!) and put a modern twist on a Caribbean classic, Jamaican potato curry with rice and peas, using Mini Meatballs!

Traditionally this curry would be slow cooked for 3 hours, but that isn’t helpful after you’ve spent a long day at work, but still want your children to have a decent, home-cooked meal!

So I’ve taken parts of the classic recipe and added some special shortcuts to speed it up, including using already-chopped frozen veg/potatoes and using meatballs that only take 8 minutes to cook!

I’ve also changed some of the ingredients to make it toddler and child-friendly (e.g. swapping red wine vinegar for balsamic vinegar and using Heinz baby vegetable stock instead of regular stock).

Here’s the recipe… enjoy!

Jamaican Meatball Curry Recipe

Preparation time: 5 minutes

Cooking time: 25-30 minutes

Curry Ingredients:

Half a pack of Richmond’s Mini Meatballs

1 tbsp olive oil

1 large onion, diced or use frozen packet

3 cloves of garlic, crushed

1 tbsp ginger (powder)

1 tbsp thyme

2 tbsp balsamic vinegar

1 tbsp Reggae Reggae Sauce

Half can of coconut milk (200ml)

500ml Passata

1 tbsp soy sauce

2 tbsp Worcestershire sauce

1 tbsp brown sugar

Sprinkle of mild chilli powder to taste

1 tsp ground cinnamon

2 large sweet/white potatoes cut into 2cm pieces (or can buy already peeled)

Frozen red and green peppers (already chopped)

Heat a little of the oil in a frying pan, and then add the Mini Meatballs. Brown these off on a medium heat and then put aside.

Jamaican mini meatballs with rice and peas toddler meal

Heat the rest of the oil in a large pot on the hob, and add the onion, garlic, peppers and ginger. Cook this for 5 minutes before stirring in the thyme, balsamic vinegar, Reggae Reggae sauce, coconut milk, passata, soy sauce, Worcestershire sauce, sugar and the chilli powder.

Jamaican mini meatballs with rice and peas toddler meal

Bring the mixture to a simmer, and then add the meatballs and potatoes. Add enough water to cover the potatoes, then put the lid on and cook on a medium heat for 25 minutes.

Jamaican mini meatballs with rice and peas toddler meal

If you want the sauce to thicken, leave it to cool for a little while before serving.

Rice & Peas Recipe

Rice & Peas Ingredients:

1 tbsp olive oil

1 onion, diced or use frozen

400g basmati rice

Half a can of coconut milk (200ml)

600ml baby-friendly vegetable stock

1 tbsp ginger

1 tbsp thyme

400g tin of black-eyed peas

Sprinkle of mild chilli powder

Black pepper to taste

Heat the oil on a medium heat in a frying pan, then add the onion and cook this for 5 minutes. Add the rice, coconut milk, veg stock, ginger, thyme, black-eyed peas and chilli powder.

Jamaican mini meatballs with rice and peas toddler meal

Bring the mixture to the boil, and then reduce the heat to low. Cover with a lid and cook for 15-20 minutes, until the liquid has evaporated.

Season with pepper to taste, and then serve!

Jamaican mini meatballs with rice and peas toddler meal

This post is an entry for BritMums’ Hungry to Happy Challenge sponsored by Richmond Mini Meatballs.

5 Comments

  • pinkoddy

    12th June 2013 at 5:47 pm

    That looks very tasty and my husband would welcome it, My picky children I'm not so sure though. Thank you for sharing – I may give it a whirl.

  • kateonthinice

    24th June 2013 at 1:27 pm

    Tasty and interesting. Commenting for myself and on behalf of BritMums and thanking you for taking part

  • Tracy Nixon

    2nd July 2014 at 4:43 am

    This sounds delicious thank you!

  • Claire

    4th July 2014 at 9:23 pm

    It's such a gorgeous recipe, I've not done it for a while so need to start cooking again!

  • Tracy Nixon

    8th July 2014 at 4:41 am

    I followed this recipe and it was really tasty! Thank you!

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