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Jerk Meatballs in Coconut Curry Sauce

Jerk Meatballs in Coconut Curry Sauce feature spiced meatballs simmered in creamy coconut curry with peppers and garlic.
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Prep Time 15 minutes
Course Main Course
Cuisine Caribbean-inspired

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
  • 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
  • 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

  • Cooked rice
  • Sliced scallions for garnish

Instructions
 

  • In a large bowl, combine ground pork, egg, panko breadcrumbs, garlic, scallions, jerk seasoning, ginger, salt, and pepper. Mix gently until just combined. Avoid overmixing.
  • Use a scoop or spoon to portion the mixture into about 20–22 meatballs. Roll them gently between your palms until smooth.
  • Place the meatballs on a baking sheet or plate.
  • Heat a large nonstick skillet over medium heat and add 2 tablespoons butter and olive oil.
  • Once hot, add the meatballs in batches and cook until browned and slightly crisp, about 3 minutes per side. Remove and set aside.
  • Carefully discard the excess grease and wipe the skillet clean.
  • Add the remaining tablespoon of butter to the skillet and sauté the chopped shallot for 2–3 minutes until softened.
  • Add garlic and cook for about 1 minute until fragrant.
  • Stir in the sliced bell peppers and cook for 2–3 minutes until slightly tender.
  • Sprinkle in the Jamaican curry powder and stir to toast the spices for about 1 minute.
  • Pour in the coconut milk and stir until the sauce is smooth. Bring to a gentle boil, then reduce the heat to low.
  • Add the meatballs back into the skillet in a single layer. Spoon sauce over the top.
  • Cover and simmer for 20–25 minutes until the meatballs are cooked through.
  • Serve the Jerk Meatballs in Coconut Curry Sauce over warm rice and garnish with sliced scallions.

Notes

You can substitute ground chicken or ground turkey if you prefer a lighter meatball. For extra vegetables, add spinach, carrots, or zucchini to the coconut curry sauce.