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Jerk Meatballs in Coconut Curry Sauce Recipe

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A flavorful twist on classic meatballs, these Jerk Meatballs in Coconut Curry Sauce combine spicy Jamaican jerk seasoning with a creamy, fragrant coconut curry sauce. Tender pork meatballs are pan-fried until crispy and simmered in a vibrant curry sauce with bell peppers, shallots, and garlic, served best with rice and fresh scallions for a delicious and comforting meal.

Ingredients

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 (Walkerswood recommended)
  • 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
  • 1 tablespoon unsalted butter (for sauce base)

For the Coconut Curry Sauce

  • 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. Mix Meatball Ingredients: In a large bowl, combine the ground pork, egg, seasoned panko breadcrumbs, finely minced garlic, sliced scallions, jerk seasoning, ginger paste (or fresh ginger), and salt and black pepper to taste. Use your hands to gently mix everything together until fully combined, careful not to overwork the meat mixture to keep the meatballs tender.
  2. Form Meatballs: Using a medium spring-loaded scooper, portion out about 20-22 meatballs. Roll each meatball gently with the palm of your hand until smooth. Arrange the meatballs on a baking sheet or large plate, ready to cook.
  3. Brown Meatballs: Heat 2 tablespoons of unsalted butter and 1 tablespoon olive oil in a large non-stick skillet over medium heat. When the butter and oil are sizzling, add meatballs in batches, avoiding overcrowding. Fry the meatballs for approximately 3 minutes per side until they develop a browned and lightly crisp exterior. Remove the meatballs onto a clean baking sheet or plate and repeat until all are browned.
  4. Prepare Sauce Base: Carefully pour out excess grease from the skillet and wipe it clean. Return the skillet to the stove, add 1 tablespoon unsalted butter, and sauté the finely chopped shallot for 2-3 minutes until tender. Add minced garlic and cook for an additional minute until fragrant.
  5. Cook Bell Peppers and Toast Spice: Add the thinly sliced green and red bell peppers to the skillet and cook for 2-3 minutes until they soften slightly. Sprinkle in the Jamaican curry powder and stir well, toasting the spices for about 1 minute until they release their aroma.
  6. Add Coconut Milk and Simmer: Pour in the full-fat coconut milk and stir to combine all ingredients. Bring the sauce to a gentle boil for about one minute, then reduce the heat to the lowest setting to maintain a simmer.
  7. Simmer Meatballs in Sauce: Carefully nestle all the browned meatballs into the coconut curry sauce in a single layer. Spoon some sauce over each meatball. Cover the skillet with a lid and let the meatballs simmer gently in the sauce for 20-25 minutes until cooked through and reaching an internal temperature of 160°F.
  8. Serve: Serve the jerk meatballs hot, ladled with the coconut curry sauce, accompanied by rice and garnished with fresh sliced scallions for a bright finish. Enjoy your flavorful, aromatic meal!

Notes

  • To avoid dense meatballs, handle the meat mixture gently and do not overmix.
  • Use fresh jerk seasoning or a trusted brand like Walkerswood for authentic flavor.
  • Adjust curry powder according to your spice tolerance for a milder or spicier sauce.
  • Serve with jasmine or basmati rice to soak up the delicious coconut curry sauce.
  • Meatballs can be made in advance and reheated gently in the sauce before serving.
  • Ensure pork meatballs reach an internal temperature of 160°F for safe consumption.

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