Introduction

These jerk meatballs in coconut curry sauce combine bold Caribbean flavors with comforting warmth. Tender pork meatballs are simmered in a rich, aromatic curry sauce made with coconut milk and bell peppers. This dish is perfect served over rice for a satisfying and flavorful meal.

Jerk Meatballs in Coconut Curry Sauce Recipe - Recipe Image

Ingredients

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
1 tablespoon unsalted butter (additional)
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
Rice, sliced scallions, for serving (optional)

Instructions

Step 1: In a large bowl, combine the ground pork, egg, breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger, and salt and pepper to taste. Use your hands to gently mix until just combined, taking care not to overwork the meat.
Step 2: Use a medium spring-loaded scoop to form about 20–22 meatballs. Then roll each meatball gently with your palms until smooth. Arrange the meatballs on a baking sheet or large plate.
Step 3: Heat 2 tablespoons butter and olive oil in a large non-stick skillet over medium heat. When sizzling, add meatballs in batches without overcrowding. Fry until browned and lightly crisp, about 3 minutes per side. Transfer seared meatballs to a clean plate and repeat with remaining meatballs.
Step 4: Pour out leftover grease and wipe the skillet clean. Return skillet to stove and melt 1 tablespoon butter. Add chopped shallot and sauté until tender, about 2–3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add bell peppers and cook until softened, about 2–3 minutes.
Step 5: Sprinkle curry powder over the vegetables and stir to toast the spices until fragrant, about 1 minute. Pour in the coconut milk and stir to combine. Bring the sauce to a boil, then reduce heat to low.
Step 6: Place all meatballs into the sauce in a single layer, spooning sauce over each. Cover with a lid and simmer for 20–25 minutes, until meatballs are cooked through and reach an internal temperature of 160°F (71°C).
Step 7: Serve the jerk meatballs with the coconut curry sauce immediately, alongside rice and garnished with additional scallions if desired. Enjoy!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or sliced Scotch bonnet peppers to the sauce.
Use chicken or turkey instead of pork for a leaner version.
If you don’t have seasoned panko, substitute with plain breadcrumbs and add a pinch of smoked paprika for extra flavor.
Leftover meatballs can be reheated gently in the sauce to keep them moist.

Storage

Store leftover meatballs and curry sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. For longer storage, freeze the meatballs and sauce for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat for the meatballs?

Yes, you can substitute ground chicken, turkey, or beef depending on your preference. Adjust cooking times as needed to ensure the meatballs are cooked through.

What can I serve with these jerk meatballs?

These meatballs pair wonderfully with steamed white or brown rice, coconut rice, or even quinoa. You can also serve them with a side of sautéed greens or a fresh salad for a complete meal.

Jerk Meatballs in Coconut Curry Sauce Recipe

Print Recipe

★★★★★

4.6 from 295 reviews

A flavorful fusion dish featuring spicy jerk-seasoned pork meatballs simmered in a rich and creamy coconut curry sauce. Perfectly balanced with Jamaican curry powder and fresh bell peppers, this recipe delivers a comforting and exotic meal that’s great served over rice and garnished with scallions.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 20–22 meatballs, serves 4-6 1x
Category: Main Course
Method: Frying
Cuisine: Jamaican Fusion

Ingredients

Scale

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 (e.g., Walkerswood)
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, as garnish

Instructions

Prepare Meatball Mixture: In a large bowl, combine ground pork, egg, seasoned panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger paste or grated ginger, and salt and pepper to taste. Using your hands, mix gently until just combined without overworking the meat.
Form Meatballs: Use a medium spring-loaded scooper to portion about 20-22 meatballs. Roll each in the palm of your hands until smooth and place them on a baking sheet or large plate.
Sear Meatballs: Heat 2 tablespoons of butter and 1 tablespoon olive oil in a large non-stick skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Fry each meatball for approximately 3 minutes per side, until browned and lightly crisp. Transfer seared meatballs to a clean baking sheet or plate.
Sauté Aromatics and Peppers: Carefully discard the leftover grease from the skillet and wipe it clean. Return skillet to stove and melt remaining 1 tablespoon butter. Add 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 and cook until softened, about 2-3 minutes.
Add Curry and Coconut Milk: Sprinkle Jamaican curry powder into the skillet and toast the spices by stirring for about 1 minute until fragrant. Pour in the full-fat coconut milk and stir to combine. Bring sauce to a gentle boil, then reduce heat to the lowest setting.
Simmer Meatballs in Sauce: Arrange all meatballs in a single layer in the sauce. Spoon some sauce over each meatball. Cover the skillet with a lid and let everything simmer gently for 20-25 minutes, or until the meatballs reach an internal temperature of 160°F indicating the pork is fully cooked.
Serve: Plate the jerk meatballs with the coconut curry sauce over cooked rice. Garnish with additional sliced scallions as desired. Enjoy immediately.

Notes

For best results, use fresh jerk seasoning from a reputable brand like Walkerswood.
Do not overmix the meatball mixture to keep them tender.
The simmering step allows the meatballs to soak up the coconut curry flavors while cooking thoroughly.
Adjust spice levels by adding more or less jerk seasoning or curry powder based on personal preference.
Serve with steamed jasmine or basmati rice for an authentic experience.
Leftover meatballs can be refrigerated for up to 3 days and reheated gently on the stovetop.

Keywords: jerk meatballs, coconut curry sauce, Jamaican curry, pork meatballs, Caribbean recipe, spicy meatballs, coconut milk curry, comfort food