Jerk Pork Meatballs in Coconut Curry Sauce Recipe
These Jerk Meatballs in Coconut Curry Sauce marry spicy Caribbean flavors with a creamy, aromatic sauce, featuring ground pork meatballs seasoned with bold jerk spices simmered in a fragrant coconut curry. Perfect served with rice and garnished with scallions, this dish offers a comforting, flavorful meal that’s both vibrant and hearty.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20-22 meatballs, serves 4-6 1x
- Category: Main Course
- Method: Frying
- Cuisine: Caribbean
Ingredients
Scale
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 (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
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 (optional): rice, sliced scallions
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground pork, egg, panko breadcrumbs, finely minced garlic, sliced scallions, jerk seasoning, ginger paste or freshly grated ginger, and salt and black pepper to taste. Mix gently with your hands until just combined, being careful not to overwork the meat for tender meatballs.
- Form the meatballs: Use a medium spring-loaded scooper to portion about 20-22 meatballs. Roll each portion gently in your palms until smooth and place on a baking sheet or large plate, setting aside before cooking.
- Brown the meatballs: Heat 2 tablespoons butter and 1 tablespoon olive oil in a large non-stick skillet over medium heat. Once sizzling, add the meatballs in batches, avoiding overcrowding. Fry each side for about 3 minutes until browned and lightly crisp. Transfer browned meatballs to a clean plate or baking sheet and repeat until all are seared.
- Sauté aromatics and vegetables: Carefully discard any residual grease from skillet and wipe clean. Return skillet to stove, add remaining 1 tablespoon butter. Sauté chopped shallot until tender, about 2-3 minutes. Add minced garlic and cook until fragrant, about 1 minute. Toss in the thinly sliced red and green bell peppers and cook until softened, about 2-3 minutes.
- Add spices and coconut milk: Sprinkle in Jamaican curry powder and stir 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 heat to the lowest setting.
- Simmer meatballs in sauce: Gently nestle the browned meatballs into the coconut curry sauce in a single layer. Spoon sauce over the meatballs to coat. Cover skillet with a lid and simmer together for 20-25 minutes until meatballs are cooked through (internal temperature should reach 160°F for pork).
- Serve: Plate the jerk meatballs with coconut curry sauce immediately, accompanied by rice if desired, and garnish with additional sliced scallions for freshness. Enjoy the vibrant and comforting flavors!
Notes
- Use disposable gloves when mixing meat to maintain hygiene and prevent the jerk seasoning oils from irritating skin.
- Be careful not to overwork the meat mixture to keep meatballs tender and juicy.
- Work in batches when frying the meatballs to avoid overcrowding and ensure even browning.
- Adjust the amount of curry powder and jerk seasoning according to your preferred spice level.
- Check meatball internal temperature with a meat thermometer to ensure pork is fully cooked to 160°F.
- Serve with steamed jasmine or basmati rice to complement the rich coconut curry sauce.
Keywords: jerk meatballs, coconut curry sauce, Jamaican curry, Caribbean recipe, pork meatballs, spicy meatballs, coconut milk curry
