Jerk Meatballs in Coconut Curry Sauce Recipe

Introduction

These jerk meatballs in coconut curry sauce combine spicy Caribbean flavors with creamy coconut for a deliciously comforting meal. Perfect for a cozy dinner, they pair wonderfully with steamed rice and a sprinkle of fresh scallions.

Ingredients

• 1 1/2 lbs ground pork
• 1 large egg
• 1/2 cup seasoned panko breadcrumbs
• 4 cloves garlic, finely minced
• 1/4 cup sliced scallions, plus more for garnish
• 2 tablespoons jerk seasoning (such as Walkerswood)
• 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter (additional)
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1 small green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 3 teaspoons Jamaican curry powder
• 1 (14 ounce) can full-fat coconut milk
• For serving, as desired: rice, sliced scallions, etc.

Instructions

1. Step 1: In a large bowl, combine ground pork, egg, breadcrumbs, minced garlic, scallions, jerk seasoning, ginger, and salt and pepper to taste. Use your hands to gently mix until just combined, being careful not to overwork the meat.
2. Step 2: Use a medium spring-loaded scooper or spoon to form about 20 to 22 meatballs. Roll each meatball lightly with your palms until smooth, then place on a baking sheet or large plate.
3. Step 3: Heat 2 tablespoons of butter and the olive oil in a large non-stick skillet over medium heat. Once sizzling, add the meatballs in batches, avoiding overcrowding. Fry until browned and lightly crisp, about 3 minutes per side. Remove browned meatballs and set aside.
4. Step 4: Pour out excess grease from the skillet and wipe clean. Return skillet to stove and add remaining 1 tablespoon of butter. Sauté chopped shallot until tender, 2 to 3 minutes, then add garlic and cook until fragrant, about 1 minute. Add bell peppers and cook until softened, another 2 to 3 minutes.
5. Step 5: Sprinkle curry powder over vegetables and stir to toast the spices for about 1 minute. Pour in coconut milk and stir to combine. Bring sauce to a boil briefly, then reduce heat to low.
6. Step 6: Add meatballs back into the skillet in a single layer, spooning sauce over them. Cover and simmer gently for 20 to 25 minutes, until meatballs reach an internal temperature of 160°F.
7. Step 7: Serve the jerk meatballs hot with coconut curry sauce, alongside rice if desired. Garnish with extra scallions and enjoy!

Tips & Variations

• For a milder version, reduce the jerk seasoning or use a milder curry powder.
• Swap ground pork for ground chicken or turkey for a leaner option.
• To add extra heat, include a finely chopped Scotch bonnet pepper when sautéing the vegetables.
• If you prefer a thicker sauce, simmer uncovered for a few extra minutes before adding meatballs.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the coconut milk from separating. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs and the sauce separately in advance. Store them refrigerated and combine to warm together before serving.

What can I serve with these jerk meatballs?

These meatballs go well with steamed jasmine or basmati rice, couscous, or even cauliflower rice for a low-carb option. A side of sautéed greens or a fresh salad complements the dish nicely.

Jerk Meatballs in Coconut Curry Sauce Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 91 reviews

These flavorful Jerk Meatballs in Coconut Curry Sauce combine spicy Jamaican jerk seasoning with a creamy, aromatic coconut curry sauce, creating a deliciously satisfying meal perfect for serving with rice and fresh scallions.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 20–22 meatballs, serves 4-6 1x
• Category: Main Course
• Method: Frying
• Cuisine: Caribbean

Ingredients

Scale 1x2x3x

Meatballs

• 1 1/2 lbs ground pork
• 1 large egg
• 1/2 cup seasoned panko breadcrumbs
• 4 cloves garlic, finely minced
• 1/4 cup sliced scallions, plus more for garnish
• 2 tablespoons jerk seasoning (such as Walkerswood)
• 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
• Kosher salt and freshly ground black pepper, to taste

Curry Sauce and Cooking

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 shallot, finely chopped
• 3 cloves garlic, minced
• 1 small green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 3 teaspoons Jamaican curry powder
• 1 (14 ounce) can full-fat coconut milk
• For serving (optional): rice, sliced scallions

Instructions

1. Prepare the Meatball Mixture: In a large bowl, combine ground pork, egg, seasoned panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger paste or grated ginger, and salt and pepper to taste. Mix thoroughly with your hands until just combined, being careful not to overwork the mixture to keep the meatballs tender.
2. Form the Meatballs: Using a medium spring-loaded scooper, portion the mixture into roughly 20-22 equal-sized meatballs. Roll each between your palms until smooth, then place on a baking sheet or large plate, ready for cooking.
3. Sear the Meatballs: Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once hot and sizzling, add the meatballs in batches to avoid overcrowding. Fry them about 3 minutes per side, until browned and lightly crisp. Transfer browned meatballs to a clean plate or baking sheet.
4. Sauté Aromatics and Peppers: Carefully discard excess grease from the skillet and wipe it clean. Return the skillet to stove over medium heat and melt the remaining 1 tablespoon of butter. Add the finely chopped shallot and sauté for 2-3 minutes until tender. Add the minced garlic and cook for about 1 minute until fragrant. Stir in the thinly sliced green and red bell peppers and cook another 2-3 minutes until softened.
5. Add Curry Powder and Coconut Milk: Sprinkle the Jamaican curry powder over the sautéed vegetables and stir continuously for about 1 minute to toast the spices and release their fragrance. Pour in the full-fat coconut milk and stir to combine all ingredients into a smooth sauce. Bring the mixture to a gentle boil for about 1 minute, then reduce the heat to low.
6. Simmer Meatballs in Sauce: Carefully nestle all the browned meatballs into the coconut curry sauce in a single layer. Spoon some sauce over each meatball, then cover the skillet with a lid. Let the meatballs simmer gently in the sauce for 20-25 minutes until cooked through. The meatballs are done when the internal temperature reaches 160°F.
7. Serve: Serve the jerk meatballs hot, spooned with the coconut curry sauce alongside rice if desired. Garnish with additional sliced scallions for freshness and color. Enjoy this vibrant and comforting dish immediately.

Notes

• Do not overwork the meat mixture to avoid tough meatballs.
• Work in batches when frying to ensure even browning and prevent overcrowding.
• Adjust the level of jerk seasoning to suit your preferred spice tolerance.
• The simmering step ensures meatballs are fully cooked and tender while soaking up the flavorful sauce.
• Serve with steamed jasmine rice or basmati rice for a complete meal.

Keywords: jerk meatballs, coconut curry sauce, Jamaican curry, Caribbean recipe, pork meatballs, spicy meatballs, creamy coconut sauce