Jerk Meatballs in Coconut Curry Sauce Recipe
These flavorful Jerk Meatballs in Coconut Curry Sauce combine spicy jerk-seasoned pork meatballs with a rich, creamy Jamaican-inspired coconut curry sauce. Perfectly browned and simmered for tender juiciness, this dish is served with rice and garnished with scallions for a comforting Caribbean meal that’s sure to impress.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean
Ingredients
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 (Walkerswood recommended)
- 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
- Kosher salt and freshly ground black pepper, to taste
Curry Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 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
- Cooked rice, as desired
- Sliced scallions, for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground pork, egg, seasoned panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger paste (or freshly grated ginger), and salt and pepper to taste. Mix gently with hands (wear gloves if preferred) until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Form the Meatballs: Using a medium spring-loaded scooper, portion out about 20-22 meatballs. Roll each portion gently in the palm of your hand until smooth. Arrange the formed meatballs on a baking sheet or plate ready for cooking.
- Brown the Meatballs: Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once sizzling, add the meatballs in batches to avoid overcrowding. Fry each batch for about 3 minutes per side until browned and lightly crisp. Remove the browned meatballs from skillet and place on a clean baking sheet or plate. Repeat until all meatballs are browned.
- Prepare the Vegetables and Sauce Base: Remove excess grease from the skillet and wipe clean. Return skillet to stove over medium heat and add remaining 1 tablespoon of butter. Add finely chopped shallot and sauté until tender, about 2-3 minutes. Add minced garlic and cook until fragrant, about 1 minute. Stir in thinly sliced green and red bell peppers, cooking until softened, about 2-3 minutes.
- Add Curry Powder and Coconut Milk: Sprinkle Jamaican curry powder over the vegetables and stir to toast the spices until fragrant, about 1 minute. Pour in the full can of coconut milk and stir well to combine. Bring the sauce to a gentle boil for about a minute, then reduce heat to lowest setting.
- Simmer Meatballs in Sauce: Add all browned meatballs in a single layer into the coconut curry sauce. Spoon sauce over the meatballs to cover. Cover the skillet with a lid and let the meatballs simmer gently in the sauce for 20-25 minutes, ensuring they reach an internal temperature of 160°F for safe pork doneness.
- Serve: Serve the jerk meatballs hot with coconut curry sauce over cooked rice. Garnish with additional sliced scallions if desired. Enjoy your flavorful Caribbean-inspired meal!
Notes
- Allowing the meat mixture to rest briefly before forming meatballs can help flavors meld better.
- Do not overmix the meatballs; this helps keep them tender rather than dense.
- Using a spring-loaded scooper ensures evenly sized meatballs for uniform cooking.
- Feel free to adjust the jerk seasoning quantity to taste, depending on desired spice level.
- Leftover meatballs keep well refrigerated for 2-3 days and can be reheated gently in the sauce.
- This dish pairs well with steamed jasmine or basmati rice for a balanced meal.
