If you’re craving a dish that bursts with vibrant Caribbean flavors and comforting warmth, you have to try these irresistible Jerk Meatballs In Coconut Curry Sauce. Imagine tender, spiced pork meatballs infused with bold jerk seasoning, simmered gently in a luscious coconut curry sauce that’s creamy, aromatic, and perfectly balanced. This dish brings together the punchy heat of jerk spices with the sweet creaminess of coconut curry, making it a sensational crowd-pleaser that’s just waiting to find a place on your dinner table.

Jerk Meatballs In Coconut Curry Sauce Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are beautifully simple yet thoughtfully chosen to build each layer of flavor, texture, and color that make Jerk Meatballs In Coconut Curry Sauce so unforgettable. From the aromatic spices to the fresh veggies, every item plays a key role.

Ground pork: The base protein for juicy, tender meatballs that soak up all the wonderful seasonings.
Large egg: Helps bind the meatballs so they hold their shape perfectly during cooking.
Seasoned panko breadcrumbs: Adds a light, airy texture that keeps meatballs from being dense.
Garlic, finely minced: Brings a sharp, savory aroma that elevates both meatballs and sauce.
Sliced scallions: Adds fresh brightness and a mild onion flavor.
Jerk seasoning: The star spice mix providing authentic Caribbean heat and earthy complexity.
Ginger paste or freshly grated ginger: Offers a warm, peppery zing that balances the richness.
Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing natural flavors.
Unsalted butter and olive oil: For frying meatballs and sautéing the aromatic base of the curry sauce.
Shallot, finely chopped: Delivers a sweet, mild onion flavor that deepens the sauce.
Green and red bell peppers, thinly sliced: Provide vibrant color and a gentle crunch.
Jamaican curry powder: Infuses the sauce with fragrant spices and authentic island flair.
Canned full-fat coconut milk: Creates the creamy, luscious base for the curry sauce.
Rice and extra sliced scallions (for serving): Perfect companions to soak up every last bit of sauce.

How to Make Jerk Meatballs In Coconut Curry Sauce

Step 1: Mix and Form the Meatballs

Start by gathering your ground pork, egg, breadcrumbs, garlic, scallions, jerk seasoning, ginger, salt, and pepper into a large bowl. Using your hands, gently combine everything just until mixed — be careful not to overwork the meat as that can make the meatballs tough. Then, use a spring-loaded scooper or your hands to form about 20 to 22 smooth meatballs. This step sets the foundation for juicy, flavorful meatballs that will soak up that dreamy curry sauce.

Step 2: Brown the Meatballs

Heat butter and olive oil in a large non-stick skillet over medium heat. Add the meatballs in batches, avoiding overcrowding, and cook each side for about three minutes until they’re browned and slightly crisp. Browning the meatballs adds beautiful texture and caramelized flavor, which really intensifies the final dish. Set the browned meatballs aside on a clean plate while you prepare the sauce.

Step 3: Sauté Aromatics and Peppers

Carefully remove excess grease from the skillet, wipe it clean, then melt more butter and add the finely chopped shallot. Sauté this until tender, then add minced garlic and cook for another minute until fragrant. Toss in the sliced green and red bell peppers, cooking until softened but still vibrant—this adds both sweetness and a pleasant pop of color to your curry sauce.

Step 4: Build the Coconut Curry Sauce

Sprinkle in Jamaican curry powder, stirring to toast the spices until fragrant, which brings out their full, aromatic potential. Pour in the full-fat coconut milk and stir to combine everything smoothly. Let the sauce come to a boil briefly, then reduce the heat to low to allow the flavors to meld while you prepare to add back the meatballs.

Step 5: Simmer Meatballs in Coconut Curry Sauce

Gently nestle the browned meatballs into the sauce in a single layer, spooning some sauce over each one. Cover the skillet with a lid and let everything simmer gently for 20 to 25 minutes, letting the meatballs cook through fully (pork should reach 160°F inside) and soak up the rich coconut curry flavors. This simmer is where the magic happens, transforming simple meatballs into an extraordinary dish.

Step 6: Serve Hot and Enjoy

Once your meatballs are tender and the sauce a creamy, spicy dream, it’s time to plate up. Serve the Jerk Meatballs In Coconut Curry Sauce over fluffy rice to catch every bit of sauce, garnishing with extra sliced scallions for a fresh, crunchy finish. You’re hooked from the very first bite!

How to Serve Jerk Meatballs In Coconut Curry Sauce

Garnishes

A sprinkle of sliced scallions adds a delightful fresh crunch and a burst of color that contrasts beautifully with the creamy sauce. You can also add a touch of fresh cilantro or a few thinly sliced chilies if you want some extra heat and herbaceous brightness. These little finishing touches bring the dish from delicious to unforgettable.

Side Dishes

Steamed jasmine or basmati rice is a classic partner, soaking up that rich coconut curry sauce perfectly. If you want to mix things up, try serving with creamy coconut-infused mashed sweet potatoes or even warm, crusty bread to mop up that luscious sauce. A simple side of sautéed greens like spinach or kale can also balance the richness and add color and nutrition.

Creative Ways to Present

For a fun twist, turn the Jerk Meatballs In Coconut Curry Sauce into a hearty bowl: layer rice, meatballs, curry sauce, and top with avocado slices, chopped peanuts, and fresh herbs. Serving in individual mini cast-iron skillets or rustic bowls can make for an impressive presentation when entertaining. The vibrant colors and contrasting textures naturally invite everyone to dig in enthusiastically.

Make Ahead and Storage

Storing Leftovers

Leftover Jerk Meatballs In Coconut Curry Sauce keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld and deepen, making the next-day meal even more delicious. Be sure to cool before sealing to keep everything fresh and safe.

Freezing

If you want to save the magic for later, freeze the cooked meatballs and sauce together in a freezer-safe container. They’ll last for up to 2 months. For best results, thaw overnight in the fridge before reheating gently to preserve the texture and flavors.

Reheating

Reheat leftovers slowly on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Adding a splash of water or coconut milk can rejuvenate the sauce’s creaminess. Avoid high heat which can toughen the meatballs or separate the coconut milk.

FAQs

Can I use ground chicken or beef instead of pork?

Absolutely! Ground chicken or beef can work well, but pork’s natural fat content helps keep the meatballs especially tender and juicy. If using leaner meats, consider adding a little extra fat or moisture.

Is the curry sauce spicy?

The curry powder and jerk seasoning add a pleasant warmth and a mild kick, but it’s not overwhelmingly spicy. You can adjust the heat by using more or less jerk seasoning or adding fresh chilies if you like it hotter.

Can I make the meatballs ahead of time?

Yes, you can prepare and form the meatballs a day before and keep them refrigerated. Just brown and cook them in the sauce on the day you plan to serve for the freshest taste.

What is the best rice to pair with this dish?

Jasmine or basmati rice works beautifully as they have fragrant aromas that complement the dish without overpowering it. Brown rice or coconut-infused rice are excellent alternatives for added texture and flavor.

Can I make this recipe dairy-free?

Definitely. Simply substitute the butter with a dairy-free alternative like coconut oil or vegan margarine. The coconut milk keeps the sauce creamy without any dairy.

Final Thoughts

If you want to fill your kitchen with mouthwatering scents and enjoy a meal that feels like a warm hug, give these Jerk Meatballs In Coconut Curry Sauce a try. The combination of spicy jerk seasoning, the creaminess of coconut curry, and juicy meatballs makes for a dish that’s as comforting as it is exciting. Whether it’s a family dinner or a gathering with friends, this recipe is sure to become a beloved favorite you’ll want to make again and again.

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Jerk Meatballs In Coconut Curry Sauce Recipe

Print Recipe

★★★★★

5.1 from 16 reviews

These Jerk Meatballs in Coconut Curry Sauce combine the spicy, aromatic flavors of traditional Jamaican jerk seasoning with a creamy, rich coconut curry sauce. Ground pork meatballs are seasoned with jerk spices, ginger, and scallions, pan-fried to a crispy golden brown, and then simmered in a fragrant coconut milk curry infused with bell peppers and curry powder. Served over rice and garnished with fresh scallions, this dish offers a perfect balance of heat, creaminess, and vibrant Caribbean flavors, making it an ideal comforting yet exotic meal.

Author: Nora
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 20–22 meatballs, serves 4-6 1x
Category: Main Course
Method: Pan-Frying and Simmering
Cuisine: Jamaican / Caribbean
Diet: Halal

Ingredients

Scale

For the 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 (e.g., Walkerswood)
1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
Kosher salt and freshly ground black pepper, to taste

For Cooking the Meatballs

2 tablespoons unsalted butter
1 tablespoon olive oil

For the Coconut Curry Sauce

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

Rice, cooked (as desired)
Sliced scallions (for garnish)

Instructions

Prepare the Meatball Mixture: In a large bowl, combine the ground pork, egg, panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger, and salt and pepper to taste. Use your hands (wear gloves if preferred) to gently mix everything until just combined, being careful not to overwork the meat.
Form the Meatballs: Using a medium spring-loaded scooper, portion out about 20-22 meatballs. Roll each portion gently in your palms to form smooth balls. Arrange the meatballs on a baking sheet or large plate, ready for cooking.
Brown the Meatballs: Heat 2 tablespoons of butter and the olive oil in a large non-stick skillet over medium heat until sizzling. Working in batches to avoid overcrowding, fry the meatballs for about 3 minutes on each side until they develop a browned, lightly crisp crust. Transfer browned meatballs to a clean plate or baking sheet and continue until all are cooked through.
Prepare the Sauce Base: Carefully drain and wipe out the skillet to remove excess grease. Return the skillet to the stove and melt 1 tablespoon of butter over medium heat. Add the finely chopped shallot and sauté for 2-3 minutes until tender. Stir in the minced garlic and cook until fragrant, about 1 minute.
Cook the Vegetables: Add the thinly sliced green and red bell peppers to the skillet and cook for another 2-3 minutes until they begin to soften.
Add Curry Powder and Coconut Milk: Sprinkle in the Jamaican curry powder and stir to toast the spices for about 1 minute until fragrant. Pour in the full-fat coconut milk and stir to combine all ingredients. Let the sauce come to a gentle boil.
Simmer Meatballs in Sauce: Reduce the heat to the lowest setting. Place all the browned meatballs into the sauce in a single layer. Spoon some sauce over each meatball. Cover the skillet with a lid and simmer gently for 20-25 minutes, ensuring the pork reaches an internal temperature of 160°F for safe doneness.
Serve: Serve the jerk meatballs hot with steamed rice and garnish with additional sliced scallions if desired. Enjoy the fusion of spicy jerk flavors with creamy coconut curry!

Notes

Do not overmix the meatball ingredients to avoid tough meatballs; mix just until combined.
Cooking meatballs in batches prevents overcrowding and ensures even browning.
Adjust jerk seasoning quantity to your preferred spice level.
Check pork meatballs are fully cooked by using a meat thermometer to confirm they reach 160°F (71°C) internally.
This dish pairs excellently with jasmine or basmati rice to soak up the flavorful sauce.
You can substitute ground chicken or turkey in place of pork, but may need to adjust cooking times slightly.
For a gluten-free version, use gluten-free breadcrumbs or omit them entirely and add a binder like almond flour.

Nutrition

Serving Size: 1 cup (approximately 4-5 meatballs with sauce)
Calories: 380 kcal
Sugar: 3 g
Sodium: 420 mg
Fat: 28 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 2 g
Protein: 22 g
Cholesterol: 100 mg

Keywords: jerk meatballs, coconut curry sauce, Jamaican recipe, Caribbean meatballs, spicy pork meatballs, coconut milk curry, jerk seasoning, comfort food, Caribbean cuisine