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Jerk Meatballs In Coconut Curry Sauce Recipe

Jerk Meatballs In Coconut Curry Sauce Recipe
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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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

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