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Jerk Pork Meatballs in Coconut Curry Sauce Recipe

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4.9 from 67 reviews

These Jerk Meatballs in Coconut Curry Sauce bring together the bold, spicy flavors of Jamaican jerk seasoning with a rich, creamy coconut curry sauce. Ground pork meatballs are pan-fried until golden and served simmered in a fragrant sauce made with bell peppers, shallots, and Jamaican curry powder. Perfect served over rice and garnished with sliced scallions for a vibrant, comforting meal.

Ingredients

For the 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

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 (optional): cooked rice, sliced scallions

Instructions

  1. Prepare the Meatball Mixture: In a large bowl, combine the ground pork, egg, seasoned panko breadcrumbs, finely minced garlic, sliced scallions, jerk seasoning, ginger, kosher salt, and freshly ground black pepper to taste. Use your hands to mix all ingredients until just combined, being careful not to overwork the meat.
  2. Shape the Meatballs: Using a medium spring-loaded scooper or your hands, form approximately 20-22 meatballs. Roll each meatball in the palm of your hands just until smooth. Place them on a baking sheet or large plate, ready for cooking.
  3. Brown the Meatballs: Heat 2 tablespoons of unsalted butter along with 1 tablespoon olive oil in a large non-stick skillet over medium heat until sizzling. Add the meatballs in batches to avoid overcrowding and fry each side for about 3 minutes until browned and lightly crisp. Transfer the browned meatballs to a clean baking sheet or plate and repeat with any remaining meatballs.
  4. Prepare the Coconut Curry Sauce Base: Carefully pour out and discard excess grease from the skillet, then wipe it clean. Return the skillet to medium heat and melt 1 tablespoon unsalted butter. Add the finely chopped shallot and sauté for 2-3 minutes until tender. Add the minced garlic and cook for an additional minute until fragrant.
  5. Add Bell Peppers and Spices: Stir in the thinly sliced green and red bell peppers and cook for 2-3 minutes until softened. Sprinkle in the Jamaican curry powder and stir well to toast the spices for about 1 minute until fragrant.
  6. Create the Coconut Curry Sauce: Pour in the full-fat coconut milk and stir everything together to combine. Bring the sauce to a gentle boil for about a minute, then reduce the heat to low to maintain a simmer.
  7. Simmer Meatballs in Sauce: Arrange all the browned meatballs in a single layer in the skillet. Spoon some sauce over each meatball. Cover the skillet with a lid and let the meatballs simmer in the sauce for 20-25 minutes, or until the internal temperature reaches 160°F to ensure they are fully cooked.
  8. Serve: Serve the jerk meatballs hot with the coconut curry sauce over rice, garnished with additional sliced scallions if desired. Enjoy this fusion of spicy and creamy flavors!

Notes

  • Do not overmix the meatball mixture to keep the meatballs tender.
  • Use a meat thermometer to ensure meatballs reach an internal temperature of 160°F for safe pork consumption.
  • Searing the meatballs before simmering locks in flavor and texture.
  • You can adjust the spice level by varying the amount of jerk seasoning and curry powder.
  • Serve with rice or your favorite grain for a complete meal.

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