The Jerk Pork Meatballs in Coconut Curry Sauce Recipe is one of those dishes that feels like a cozy hug on a plate. Tangy, spicy jerk pork meatballs melt into a rich, creamy coconut curry sauce that’s both comforting and exciting. I love making this recipe on weekends when I have a bit of time to let the flavors deepen, and it’s perfect for anyone who adores a little Caribbean flair mixed with warming curry goodness. If you’re looking for a dish that’s both approachable and packed with vibrant flavors, you'll enjoy these tender, juicy meatballs swimming in a luscious sauce—your family or friends will ask for seconds, guaranteed.
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What Makes This So Good
This recipe is a delicious fusion of bold Jamaican jerk spices with mellow, creamy coconut curry that just melts in your mouth. It brings a lively mix of heat and sweetness wrapped around juicy pork meatballs that are crispy on the outside and tender inside.
- Big Flavor, Minimal Fuss: You don’t need fancy ingredients to get layers of spicy, sweet, and savory goodness all in one pan.
- Family-Friendly: The spices are lively but not overwhelming, making it an excellent choice for both adventurous eaters and picky kids.
- Simple Ingredients: Most pantry staples plus ground pork and coconut milk make this easy to pull together anytime.
- Works Any Night: Whether it’s a casual weeknight or a special dinner, it’s a satisfying, crowd-pleasing meal that’s ready in under an hour.
Ingredient Guide
Picking the right ingredients really helps this Jerk Pork Meatballs in Coconut Curry Sauce Recipe shine. From fragrant spices to fresh veggies, each element is chosen to boost flavor and texture perfectly. Here’s how I approach the ingredient list to make sure your meatballs come out unforgettable.
- Ground Pork: Go for fresh, good-quality pork with a bit of fat content—about 15-20% fat helps keep meatballs juicy and tender.
- Jerk Seasoning: I use Walkerswood for an authentic kick, but feel free to use your favorite blend or homemade jerk spice mix.
- Panko Breadcrumbs: Seasoned panko holds the meatballs together without weighing them down, giving a light, tender texture.
- Coconut Milk: Full-fat canned coconut milk creates that creamy, silky sauce that perfectly balances the spices.
- Bell Peppers: Fresh green and red bell peppers add a sweet crunch and vibrant colors that brighten the dish.
- Curry Powder: Jamaican curry powder brings a unique warmth and depth, so look for a quality blend to elevate the sauce.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Jerk Pork Meatballs in Coconut Curry Sauce Recipe
Step 1 — Prep & Ready
Start by mixing ground pork with egg, seasoned panko, jerk seasoning, freshly grated ginger, garlic, scallions, and a pinch of salt and pepper. I like to use my hands here; it’s the best way to gently combine everything without overworking the meat, which keeps the meatballs tender. Then, portion out about 20-22 meatballs using a spring-loaded scooper or a spoon, rolling them lightly until smooth. While prepping, get your skillet warming over medium heat so you’re ready to sear as soon as the meatballs are formed.
Step 2 — Cook with Confidence
Fry your meatballs in batches, using butter and olive oil for that beautiful golden crust with crispy edges and deep flavor. You’ll notice the aroma of jerk spices soon fills the kitchen—that’s your signal it’s working! Cook each side about 3 minutes until well browned but not fully cooked through yet. Remove to a clean plate while you build the sauce right in the same pan—this layering of flavor is where the magic happens. Watch the shallots soften and the peppers release their sweetness as you stir in the curry powder until fragrant, then gently pour in the coconut milk and bring everything to a gentle boil.
Step 3 — Finish & Serve
Once the sauce is simmering, nestle your meatballs back in a single layer and spoon sauce over them. Cover and let everything bubble together on low heat for 20-25 minutes—this slow simmer lets the pork cook through fully while soaking up all the creamy, spicy curry flavors. You’ll want to check the internal temp hits 160°F for safe pork. Serve hot over fluffy rice and sprinkle with extra scallions for freshness and a pop of color. I guarantee you’re in for a warm, flavorful treat that’s as cozy as it is exciting.
Extra Helpful Tips
I’ve made these meatballs plenty of times, and a few pointers will help you get the best results every time so the flavors meld just right with no fuss.
- Watch for This Sign: When browning meatballs, they should have a crispy, deep golden crust before flipping—that’s flavor gold!
- Temperature Trick: Use a meat thermometer for peace of mind; pork is safely cooked at 160°F, and that ensures meatballs stay moist.
- Prep-Ahead Option: You can mix and form meatballs earlier in the day, keep them covered in the fridge, and then cook when ready.
- Avoid This Common Mistake: Don’t overcrowd the pan when searing—crowding steams the meatballs instead of crisping them.
Serve & Enjoy
Easy Enhancements
For an extra layer of zest, try topping your Jerk Pork Meatballs in Coconut Curry Sauce Recipe with a squeeze of fresh lime juice or a handful of chopped cilantro. If you enjoy a little heat, diced fresh chili or a dash of hot sauce pairs beautifully. A drizzle of toasted coconut flakes adds a delightful texture contrast that I love.
Tasty Pairings
Serve these meatballs alongside jasmine or basmati rice to soak up all that wonderful sauce. For extra veg, a crisp green salad, steamed broccoli, or sautéed snap peas bring freshness and crunch. If you’re feeling indulgent, cornbread or coconut rice adds a lovely sweet balance. And for drinks, a cold lager or a lightly sweetened iced tea complements the spicy warmth perfectly.
Quick Plating Tips
To make plating quick and stunning, spoon meatballs generously with sauce in a shallow bowl, scatter freshly sliced scallions on top, and add a few bell pepper strips for color. A sprig of fresh parsley or cilantro on the side adds a pop of green and instantly elevates the look. Serve with rice mounded neatly and a lime wedge for a restaurant-worthy finish.
Store, Freeze & Reheat
Fridge Storage
Your cooked Jerk Pork Meatballs in Coconut Curry Sauce will keep beautifully in an airtight container in the fridge for 3-4 days. The sauce might thicken slightly, so just stir gently and reheat until warmed through. The flavors actually deepen over time, making leftovers even better!
Freezer Friendly?
Absolutely! Freeze the meatballs and sauce in a freezer-safe container for up to 3 months. To avoid sogginess, freeze flat in a shallow dish then transfer to a freezer bag once solid. Thaw overnight in the fridge before reheating gently on the stovetop for best texture retention.
Reheat Like New
Reheat your Jerk Pork Meatballs in Coconut Curry Sauce gently over low heat on the stove, stirring occasionally until warmed through. You can also microwave covered in short bursts, stirring between each to keep that creamy sauce silky and the meatballs tender. Avoid high heat reheats which can dry out the pork and break the sauce.
Jerk Pork Meatballs in Coconut Curry Sauce Recipe FAQs
Yes, you can swap in ground chicken or turkey, but keep in mind they are leaner meats. Adding a little olive oil or extra egg can help maintain moistness in the meatballs.
You can try making jerk-spiced meatballs with mashed beans or lentils and breadcrumbs, but the rich pork flavor is key to this dish’s character. The coconut curry sauce, however, works wonderfully with various proteins or roasted veggies.
The jerk seasoning provides a moderate, warm heat that’s very approachable. You can adjust the level of spice by using more or less jerk seasoning or adding fresh chili peppers to the sauce if you want it hotter.
Yes! As mentioned, you can prep the meatballs ahead and refrigerate before cooking. You can also fully cook and refrigerate, then gently reheat when ready to serve. The flavors actually improve when they have time to meld.
Final Flavor Thoughts
Making the Jerk Pork Meatballs in Coconut Curry Sauce Recipe reminded me how simple ingredients can come together for something truly special. If you give this recipe a try, I’d love to hear your tweaks or what pairings you enjoyed most in the comments below. And if you’re feeling adventurous, consider tossing in pineapple chunks next time for a sweet bite that takes this dish to a whole new level. Don’t forget to rate—it helps me keep sharing kitchen favorites with you!
Print📖 Recipe
Jerk Pork Meatballs in Coconut Curry Sauce Recipe
These Jerk Meatballs in Coconut Curry Sauce combine the spicy, aromatic flavors of traditional Jamaican jerk seasoning with a rich and creamy coconut curry sauce. Ground pork meatballs are pan-fried to a golden crisp and then simmered in a flavorful coconut curry sauce with bell peppers and shallots, making for a comforting yet exciting dish perfect for serving over rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 20-22 meatballs, serves 4-6
- Category: Main Dish
- Method: Frying
- Cuisine: Caribbean
Ingredients
Jerk Meatballs
- 1 ½ lbs ground pork
- 1 large egg
- ½ cup seasoned panko breadcrumbs
- 4 cloves garlic, finely minced
- ¼ cup sliced scallions, plus more for garnish
- 2 tablespoons jerk seasoning (such as 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
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): rice, sliced scallions
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground pork, egg, seasoned panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger, and salt and pepper to taste. Use your hands to mix just until combined; avoid overworking to keep meatballs tender.
- Form the Meatballs: Using a medium spring-loaded scooper, portion out 20-22 meatballs. Gently roll each with the palm of your hands to form smooth round meatballs and place them onto a baking sheet or large plate.
- Sear the Meatballs: Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large non-stick skillet over medium heat. Once sizzling, add meatballs in batches, ensuring not to overcrowd. Fry each side for about 3 minutes until browned and lightly crisp. Transfer browned meatballs to a clean plate or baking sheet and repeat with the remaining meatballs.
- Sauté Aromatics and Veggies: Carefully discard excess grease from the skillet and wipe clean. Add 1 tablespoon of butter and return skillet to medium heat. Sauté chopped shallot until tender (2-3 minutes), then add garlic and cook until fragrant (about 1 minute). Add green and red bell peppers and continue cooking until softened, about 2-3 minutes.
- Add Curry Powder and Coconut Milk: Sprinkle in Jamaican curry powder and stir continuously to toast the spices until fragrant, about 1 minute. Pour in the full-fat coconut milk and stir to combine. Bring the sauce to a boil for about 1 minute, then reduce to lowest heat setting.
- Simmer Meatballs in Sauce: Nestle all meatballs carefully into the sauce in a single layer. Spoon sauce over each meatball, cover with a lid, and let simmer gently for 20-25 minutes, ensuring pork reaches an internal temperature of 160°F for safe doneness.
- Serve: Serve the jerk meatballs hot with the coconut curry sauce over rice. Garnish with additional sliced scallions if desired. Enjoy your flavorful Caribbean-inspired meal!
Notes
- Do not overmix the meatball mixture to keep meatballs tender and juicy.
- Work in batches while browning meatballs to avoid overcrowding and uneven cooking.
- Use a meat thermometer to ensure pork meatballs reach 160°F internally for safe consumption.
- Adjust jerk seasoning amount to taste depending on preferred spice level.
- The coconut curry sauce pairs beautifully with steamed white rice or jasmine rice.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
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