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Jerk Meatballs In Coconut Curry Sauce Recipe

Jerk Meatballs In Coconut Curry Sauce Recipe
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★★★★★

5.2 from 7 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Keywords: jerk meatballs, coconut curry sauce, Jamaican recipe, spicy meatballs, pork meatballs, Caribbean cuisine

Find it online: https://freshrecipehub.com/jerk-meatballs-in-coconut-curry-sauce-recipe/