Jerk Meatballs in Coconut Curry Sauce Recipe
This vibrant and flavorful dish features juicy jerk-spiced pork meatballs simmered in a rich and creamy coconut curry sauce. Made with aromatic Jamaican spices, fresh bell peppers, and a touch of heat from the jerk seasoning, these meatballs are pan-seared to perfection and braised gently in a luscious coconut curry sauce. Served over rice and garnished with scallions, this recipe offers a delicious fusion of Caribbean and curry flavors that is perfect for a comforting yet exotic meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20-22 meatballs, serves 4-6
- 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 (Walkerswood recommended)
- 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
- Kosher salt, to taste
- 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
- Prepare the meatball mixture: In a large bowl, combine ground pork, egg, panko breadcrumbs, minced garlic, scallions, jerk seasoning, ginger paste or grated ginger, kosher salt, and black pepper. Use your hands to gently mix everything together until just combined, careful not to overwork the meat.
- Form the meatballs: Using a medium spring-loaded scooper, portion out about 20-22 meatballs. Roll each gently with the palm of your hand to form smooth balls. Place them on a baking sheet or large plate.
- Sear the meatballs: Heat 2 tablespoons of butter and olive oil in a large non-stick skillet over medium heat. Once hot and sizzling, add meatballs in batches, ensuring not to overcrowd the pan. Fry each meatball for about 3 minutes per side until browned and lightly crisp. Transfer cooked meatballs to a clean baking sheet or plate.
- Prepare the sauce base: Carefully discard any remaining grease in the skillet and wipe it clean. Return the skillet to the stove, add 1 tablespoon unsalted butter, and sauté the chopped shallot until tender, about 2-3 minutes. Add minced garlic and cook for another minute until fragrant.
- Cook the vegetables and spices: Stir in the thinly sliced green and red bell peppers and cook until softened, approximately 2-3 minutes. Sprinkle the Jamaican curry powder over the vegetables, stirring to toast the spices for about 1 minute until aromatic.
- 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 a minute, then reduce heat to low.
- Simmer meatballs in sauce: Place all the browned meatballs into the sauce in a single layer. Spoon sauce over the meatballs, cover the skillet with a lid, and simmer for 20-25 minutes until meatballs are cooked through and reach an internal temperature of 160°F.
- Serve: Serve the jerk meatballs hot with the coconut curry sauce over rice. Garnish with extra sliced scallions if desired. Enjoy your flavorful Caribbean-inspired meal!
Notes
- Be careful not to overmix the meat before forming meatballs to keep them tender.
- Use a meat thermometer to ensure pork meatballs reach an internal temperature of 160°F for safety.
- If you prefer a spicier dish, add extra jerk seasoning or a pinch of cayenne pepper to the sauce.
- Seasoned panko breadcrumbs add texture, but you can substitute with regular breadcrumbs if needed.
- For a dairy-free version, substitute butter with coconut oil or omit altogether.
- Leftover meatballs and curry sauce keep well refrigerated for up to 3 days and reheat gently on the stovetop.
