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Jerk Meatballs in Coconut Curry Sauce Recipe

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4.7 from 143 reviews

These Jerk Meatballs in Coconut Curry Sauce marry the vibrant, spicy flavors of Caribbean jerk seasoning with a rich, creamy Jamaican curry-infused coconut sauce. Tender pork meatballs are pan-fried to a perfect golden crisp and then simmered gently in a fragrant sauce made with shallots, bell peppers, and full-fat coconut milk. Ideal served over rice and garnished with fresh scallions, this dish offers a comforting yet exciting taste experience perfect for lovers of bold, island-inspired cuisine.

Ingredients

Jerk 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
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil

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, as desired
  • Sliced scallions for garnish

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 black pepper to taste. Use your hands (gloved if preferred) to gently combine the ingredients until just mixed, careful not to overwork the meat for tender meatballs.
  2. Shape the meatballs: Using a medium-sized spring-loaded ice cream scooper, portion the mixture into about 20-22 even meatballs. Roll each with the palm of your hand until smooth. Arrange the meatballs on a baking sheet or large plate for easy access.
  3. Brown the meatballs: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large non-stick skillet over medium heat. Once hot and sizzling, add the meatballs in batches. Avoid overcrowding to ensure even browning. Cook about 3 minutes per side until browned and lightly crisp. Transfer browned meatballs to a clean plate and repeat until all are cooked.
  4. Sauté aromatics and vegetables: Carefully discard any excess grease from the skillet and wipe clean. Return skillet to stove and melt 1 tablespoon butter over medium heat. Add chopped shallots and sauté until tender, about 2-3 minutes. Add minced garlic and cook another 1 minute until fragrant. Toss in thinly sliced green and red bell peppers, cooking until softened, about 2-3 minutes.
  5. Add curry powder and coconut milk: Sprinkle Jamaican curry powder over the veggies and stir continuously to toast the spice until aromatic, roughly 1 minute. Pour in the full-fat coconut milk and stir to combine. Bring the sauce to a gentle boil for about a minute, then lower the heat to a simmer.
  6. Simmer meatballs in the sauce: Nestle all the browned meatballs into the simmering coconut curry sauce in a single layer. Spoon sauce over meatballs, cover the skillet with a lid, and let everything simmer gently for 20-25 minutes. This allows flavors to meld and meatballs to cook through completely. Pork meatballs should reach an internal temperature of 160°F for safe consumption.
  7. Serve and garnish: Serve the jerk meatballs hot with generous portions of the coconut curry sauce spooned over rice or alongside your preferred starch. Garnish with additional sliced scallions for freshness and a pop of color. Enjoy this spicy, creamy Caribbean-inspired dish immediately.

Notes

  • Use fresh jerk seasoning for authentic flavor; pre-made blends work well but adjust salt accordingly.
  • If you prefer a spicier dish, add finely chopped Scotch bonnet peppers to the sauce or meatball mix.
  • Seasoned panko breadcrumbs help keep the meatballs light while adding flavor.
  • Do not overcrowd the pan when browning meatballs to ensure a good crust forms.
  • Simmering meatballs in the sauce infuses them with rich flavor and keeps them moist.
  • Serve this dish with coconut rice or plain steamed rice to soak up the sauce perfectly.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

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