Jerk Meatballs In Coconut Curry Sauce Recipe
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If you’re craving a dish that bursts with vibrant Caribbean flavors while adding a cozy, comforting touch, you have to try these Jerk Meatballs In Coconut Curry Sauce. This recipe brings together the bold heat of jerk seasoning with a luscious, creamy coconut curry sauce that wraps tender pork meatballs in a hug of warmth and spice. Every bite is a joyful balance of smoky, spicy, and sweet notes, making it a standout meal perfect for weeknights or impressing friends at a dinner party.
Ingredients You’ll Need
Nothing complicated here! Each ingredient in this recipe plays an important role, whether it’s building the juicy texture of the meatballs or layering the sauce with authentic Caribbean spices and creamy coconut goodness.
- Ground pork: The perfect base for tender, juicy meatballs with just the right fat content.
- Egg: Acts as the binder to hold all the meatball ingredients together beautifully.
- Seasoned panko breadcrumbs: Adds a subtle crunch and keeps the meatballs light.
- Garlic cloves: Provides a fragrant and savory punch in both the meatballs and sauce.
- Scallions: Bright, fresh notes that punctuate the richness.
- Jerk seasoning: The star spice blend that delivers the unmistakable Caribbean kick.
- Ginger paste or fresh ginger: Gives a zesty warmth that complements the jerk spice.
- Kosher salt and black pepper: Essential for seasoning and enhancing flavors.
- Unsalted butter: Used twice for richness, helping to brown meatballs and develop the sauce.
- Olive oil: Prevents sticking and adds subtle depth to the sear.
- Shallot: Brings sweetness and complexity to the curry sauce.
- Green and red bell peppers: Add vibrant color and a slight crunch with fresh, sweet undertones.
- Jamaican curry powder: Intensifies that island flavor with a warm, aromatic spice profile.
- Full-fat coconut milk: Creates the creamy base for the curry sauce, balancing the heat perfectly.
- For serving (optional): Steamed rice and extra scallions that round out and brighten the dish.
How to Make Jerk Meatballs In Coconut Curry Sauce
Step 1: Mix and Form the Meatballs
Start by combining ground pork, egg, breadcrumbs, minced garlic, chopped scallions, jerk seasoning, ginger, salt, and pepper in a large bowl. Using your hands, gently mix until everything just comes together — avoid overworking so the meatballs stay tender. Then, scoop and roll into about 20-22 uniformly sized meatballs, placing them on a plate or baking sheet.
Step 2: Brown the Meatballs
Heat butter and olive oil in a large non-stick skillet over medium heat. Brown the meatballs in batches to prevent overcrowding, letting them develop a crispy exterior while remaining juicy inside—about 3 minutes per side. Once browned, transfer the meatballs to a clean plate.
Step 3: Prepare the Coconut Curry Sauce
Wipe out the skillet, then melt more butter and sauté finely chopped shallot until tender and translucent. Add minced garlic and cook until fragrant before tossing in thinly sliced green and red bell peppers. After the peppers soften, sprinkle in Jamaican curry powder and toast it briefly to awaken the spices.
Step 4: Combine and Simmer
Pour in full-fat coconut milk and stir everything together, bringing the fragrant sauce to a gentle boil. Reduce heat to low and nestle the browned meatballs carefully into the sauce, spooning some over each one to coat them well. Cover and let simmer for 20 to 25 minutes until the meatballs are cooked through and flavors meld beautifully.
Step 5: Final Touches
Once done, verify the meatballs reach an internal temperature of 160°F for perfect doneness. Give everything a gentle stir, then it’s time to plate up this vibrant dish and get ready to indulge.
How to Serve Jerk Meatballs In Coconut Curry Sauce
Garnishes
Fresh sliced scallions sprinkled on top add a pop of color and a crisp, oniony bite that perfectly complements the rich sauce. If you like, a sprinkle of chopped fresh cilantro or a few thin slices of fresh chili can add even more brightness and depth.
Side Dishes
These meatballs shine when served over fluffy white rice, which soaks up the luscious coconut curry sauce like a dream. Alternatively, creamy mashed potatoes or lightly buttered couscous make excellent accompaniments that let the vibrant flavors take center stage.
Creative Ways to Present
For a fun twist, turn this dish into a flavorful party appetizer by serving the meatballs on skewers with a drizzle of the sauce. You can also serve them alongside garlic naan or crusty bread to scoop up every last bit of the curry sauce—pure bliss!
Make Ahead and Storage
Storing Leftovers
Leftover Jerk Meatballs In Coconut Curry Sauce are fantastic the next day. Just transfer to an airtight container and keep refrigerated for up to 3 days. The flavors deepen overnight, making your leftovers even more irresistible.
Freezing
To freeze, place cooled meatballs and sauce in a freezer-safe container or bag, leaving some space for expansion. These will keep well for up to 3 months. Thaw overnight in the fridge before reheating to enjoy that fresh-from-the-pot flavor once again.
Reheating
For best results, reheat gently on the stovetop over low heat, stirring occasionally until warmed through. This helps preserve the delicate texture of the meatballs and keeps the coconut curry sauce silky and luscious.
FAQs
Can I use ground chicken or turkey instead of pork?
Absolutely! While pork offers great moisture and flavor, ground chicken or turkey can also be delicious. Just keep an eye on cooking time as leaner meats can dry out faster, and consider adding a bit more fat or moisture to keep your meatballs juicy.
What if I don’t have Jamaican curry powder?
You can substitute with a mild curry powder blend available at most grocery stores, or create a mix with turmeric, cumin, coriander, and allspice to get a similar warm and aromatic flavor. The jerk seasoning will help lend that authentic Caribbean essence, too.
How spicy are these meatballs?
The heat level depends largely on your jerk seasoning choice. Most standard brands offer a balanced blend of spicy, smoky, and sweet peppers. If you want to dial up the heat, add extra cayenne or Scotch bonnet pepper to the mix carefully!
Can I make the meatballs ahead of time and freeze before cooking?
Yes! Form the meatballs and freeze them on a baking sheet until firm, then transfer to a freezer bag. When ready, cook them straight from frozen—just add a few extra minutes to the cooking time to ensure they’re heated through.
Is this dish gluten-free?
To keep this recipe gluten-free, simply substitute the panko breadcrumbs with a gluten-free variety or use crushed gluten-free crackers. All other ingredients are naturally gluten-free, making this dish a wonderful option for many dietary needs.
Final Thoughts
Making Jerk Meatballs In Coconut Curry Sauce is like unlocking a treasure chest of Caribbean flavor right in your own kitchen. The mix of spicy, creamy, and savory elements comes together in a way that feels both indulgent and deeply satisfying. Whether you’re whipping this up for a cozy night in or sharing it with friends, it promises smiles and second helpings. Give it a try—you might just find your new favorite comfort food!
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PrintJerk Meatballs In Coconut Curry Sauce Recipe
These Jerk Meatballs in Coconut Curry Sauce combine spicy, aromatic jerk-seasoned pork meatballs with a creamy, flavorful Jamaican-inspired coconut curry sauce. Perfectly pan-seared and simmered to tender perfection, these meatballs are served with vibrant bell peppers and a rich coconut milk base, making a delicious and comforting meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 20–22 meatballs, serves 4-6 1x
- Category: Main Course
- Method: Pan-frying and simmering
- Cuisine: Jamaican
- Diet: Halal
Ingredients
Meatballs
- 1 1/2 lbs ground pork
- 1 large egg
- 1/2 cup seasoned panko breadcrumbs
- 4 cloves of 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
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 3 cloves of 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
- Prepare the meatball mixture: In a large bowl, combine ground pork, egg, seasoned panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger paste or grated ginger, kosher salt, and black pepper to taste. Use your hands to gently mix everything until just combined, taking care not to overwork the meat.
- Form the meatballs: Using a medium spring-loaded scooper, portion the mixture into about 20-22 equal meatballs. Roll each gently with your palm until smooth, then place them on a baking sheet or large plate.
- Sear the meatballs: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once sizzling, add meatballs in batches without overcrowding. Fry each side for about 3 minutes until browned and lightly crisp. Transfer browned meatballs to a clean baking sheet or plate and continue with the rest.
- Sauté the aromatics and peppers: Carefully discard excess grease from the skillet and wipe clean. Return skillet to stove and melt remaining 1 tablespoon butter. Add chopped shallot and sauté for 2-3 minutes until tender. Add minced garlic and cook for 1 minute until fragrant. Stir in thinly sliced green and red bell peppers and cook for an additional 2-3 minutes until softened.
- Add curry powder and coconut milk: Sprinkle Jamaican curry powder over the peppers and shallots. Stir and toast the spices for about 1 minute until fragrant. Pour in the coconut milk and mix thoroughly. Bring the sauce to a gentle boil for about 1 minute, then reduce heat to the lowest setting.
- Simmer meatballs in sauce: Carefully add all the browned meatballs in a single layer into the curry sauce. Spoon the sauce over each meatball to coat well. Cover the skillet with a lid and let everything simmer gently for 20-25 minutes, until meatballs are cooked through and reach an internal temperature of 160°F.
- Serve: Serve the jerk meatballs hot with the creamy coconut curry sauce over cooked rice. Garnish with additional sliced scallions if desired. Enjoy your flavorful Jamaican-inspired meal!
Notes
- To avoid dry meatballs, do not overmix the meat mixture.
- You can substitute ground pork with ground turkey or chicken, but adjust cooking time accordingly.
- For extra heat, add a Scotch bonnet pepper finely chopped to the sauce.
- Leftover meatballs and sauce store well in an airtight container in the refrigerator for up to 3 days.
- Use gloves when mixing jerk seasoning if you want to avoid spicy residue on your hands.
- Always check pork meatballs reach an internal temperature of 160°F for food safety.
Nutrition
- Serving Size: 4 meatballs with sauce (about 200g)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 95 mg
Keywords: jerk meatballs, coconut curry sauce, Jamaican recipe, spicy meatballs, pork meatballs, Caribbean cuisine
