Name: Jerk Pork Meatballs in Coconut Curry Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Caribbean
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 (Walkerswood recommended); 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; 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

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Introduction

These jerk meatballs in coconut curry sauce combine bold Jamaican spices with a creamy, comforting sauce. Perfect for a weeknight dinner, they deliver great flavor with simple ingredients and a satisfying texture.

The image shows a close-up top view of a grey pot with yellow handles filled with round, browned meatballs in a thick, bright yellow curry sauce. There are thin slices of red bell pepper and chopped green onions scattered throughout the curry, adding pops of red and green color. The surface underneath the pot is a white marbled texture. The colors are warm and vibrant, with the meatballs' browned, textured tops contrasting against the smooth, creamy curry. photo taken with an iphone --ar 4:5 --v 7

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 (for sauce)
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: rice and extra sliced scallions (optional)

Instructions

Step 1: In a large bowl, combine ground pork, egg, breadcrumbs, garlic, scallions, jerk seasoning, ginger, salt, and pepper. Mix gently by hand until just combined, being careful not to overwork the mixture.
Step 2: Form about 20-22 meatballs using a medium scooper, then smooth each with your palm. Place on a baking sheet or plate.
Step 3: Heat 2 tablespoons butter and olive oil in a large non-stick skillet over medium heat. Working in batches, fry the meatballs until browned and lightly crisp, about 3 minutes per side. Transfer to a clean plate and continue until all are browned.
Step 4: Pour out excess grease and wipe the skillet clean. Return to the stove and melt 1 tablespoon butter. Add chopped shallot and sauté until tender, 2-3 minutes. Add minced garlic and cook until fragrant, 1 minute.
Step 5: Stir in sliced green and red bell peppers, cooking until softened, 2-3 minutes. Sprinkle in curry powder and toast for about 1 minute until aromatic.
Step 6: Pour in coconut milk and stir to combine. Bring sauce to a boil briefly, then reduce heat to low.
Step 7: Add meatballs back into the sauce in a single layer. Spoon sauce over them, cover, and simmer for 20-25 minutes until meatballs reach an internal temperature of 160°F.
Step 8: Serve hot with rice and garnish with additional scallions if desired. Enjoy!

Tips & Variations

Use disposable gloves when mixing the meatball ingredients to keep hands clean and hygienic.
For a spicier dish, add a pinch of cayenne pepper or scotch bonnet pepper to the meatball mixture or sauce.
Swap ground pork for a mix of pork and beef for a different flavor profile.
Leftover sauce can be blended and used as a flavorful soup base or sauce for grilled vegetables.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat on the stove until heated through, stirring occasionally to prevent sticking.

How to Serve

In a white speckled bowl, there is a serving of white rice on one side, soft and fluffy with a few small green pieces sprinkled on top. Next to the rice are six browned meatballs covered in a thick, creamy yellow sauce with black pepper specks and some thin slices of cooked red and green bell peppers mixed in. The dish is garnished with chopped green onions scattered around. A silver fork rests on the right edge of the bowl. The bowl sits on a white marbled surface with part of a cloth with fringe and stripes visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs ahead of time?

Yes, you can prepare the meatballs in advance and refrigerate them before cooking. Cook just before serving for the best texture and flavor.

Can I freeze the meatballs and sauce?

Absolutely. Allow the meatballs and sauce to cool completely, then freeze in a suitable container for up to 3 months. Thaw overnight in the refrigerator before reheating.