Jerk Meatballs in Coconut Curry Sauce Recipe
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.
- 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
