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 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 (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.
