Print

Jerk Meatballs in Coconut Curry Sauce 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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/jerk-meatballs-in-coconut-curry-sauce-recipe/