Jerk Meatballs in Coconut Curry Sauce Recipe
Delicious and flavorful jerk meatballs cooked in a rich coconut curry sauce, perfect for serving with rice and garnished with scallions. This dish combines spicy jerk seasoning with creamy coconut milk and vibrant bell peppers for a comforting and aromatic meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 22 meatballs
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean
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 (as desired): rice, sliced scallions
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground pork, egg, breadcrumbs, garlic, scallions, jerk seasoning, ginger, salt, and pepper. Use your hands to mix gently until just combined, avoiding overworking the meat.
- Form the meatballs: Using a medium spring-loaded scooper, portion about 20-22 meatballs and roll each with your palms until smooth. Place on a baking sheet or large plate.
- Brown the meatballs: Heat 2 tablespoons of butter and olive oil in a large non-stick skillet over medium heat. Working in batches to avoid overcrowding, fry the meatballs for about 3 minutes per side until browned and lightly crisp. Transfer browned meatballs to a clean plate or baking sheet.
- Prepare the sauce base: Pour out remaining grease from the skillet and wipe clean. Add remaining 1 tablespoon butter and sauté the shallot until tender, about 2-3 minutes. Add garlic and cook until fragrant, about 1 minute.
- Cook the peppers: Stir in the green and red bell peppers and cook until softened, about 2-3 minutes.
- Add curry powder and coconut milk: Sprinkle the curry powder over the vegetables and toast for about 1 minute until fragrant. Pour in the coconut milk and stir to combine. Bring to a boil briefly, then reduce heat to the lowest setting.
- Simmer meatballs in sauce: Add the browned meatballs into the sauce in a single layer, spooning sauce over each. Cover the skillet and let simmer for 25 minutes to ensure meatballs are cooked through (internal temperature 160°F).
- Serve: Serve jerk meatballs and coconut curry sauce immediately over rice and garnish with additional sliced scallions if desired. Enjoy!
Notes
- Use disposable gloves when mixing meat to keep hands clean.
- Do not overmix the meatball mixture to keep them tender.
- Work in batches when frying meatballs to ensure proper browning.
- Make sure to simmer covered for the full 25 minutes to fully cook through the pork meatballs.
- Adjust jerk seasoning amount to your spice preference.
- Serve with steamed rice or your favorite grain to soak up the sauce.
- Leftover meatballs keep well refrigerated for up to 3 days.
