Jerk Meatballs Coconut Curry

Juicy jerk meatballs in coconut curry sauce make for an easy dinner packed with bold Caribbean flavor. The pork is super tender and the creamy coconut curry coats every bite. This meal is a breeze to pull together for a crowd or just for a family weeknight. Ladle the spicy sauce and meatballs over fluffy rice and you have an Island-inspired feast with hardly any fuss.

The first time I made this recipe was on a rainy Friday night craving comfort I did not want anything complicated These meatballs were such a hit my partner now asks for them every month

Ingredients

• Ground pork: Look for pork with a little fat it makes extra juicy meatballs
• Large egg: Binds everything together for the perfect texture
• Panko breadcrumbs: Use seasoned panko for flavor and crispness buy fresh from the store if possible
• Garlic: Freshly minced garlic gives these meatballs a true punch
• Scallions: Brightens up the mix save more for garnish
• Jerk seasoning: Adds heat and authentic Caribbean depth Walkerswood is a great brand
• Ginger paste: Use fresh ginger or paste for zing and bite
• Kosher salt and fresh black pepper: Seasons everything perfectly taste as you go
• Unsalted butter: Adds richness and helps brown the meatballs
• Olive oil: For searing with butter to get a flavorful crust
• Shallot: Brings a subtle sweetness to the curry sauce pick out firm shiny bulbs
• Bell peppers: Use both red and green for color and crunch go for crisp peppers with shiny skin
• Jamaican curry powder: Fragrant and vibrant essential for real Island flavor choose a reputable Caribbean blend
• Coconut milk: Full fat makes the sauce luscious and creamy shake the can before opening
• Rice and extra scallions: Serve with your favorite rice and fresh greens for contrast

Step-by-Step Instructions

Mix the Meatball Mixture:

In a large bowl combine ground pork egg seasoned panko garlic scallions jerk seasoning ginger salt and black pepper Use your hands to blend until just mixed together careful to not overwork so meatballs stay light and tender

Shape the Meatballs:

Use a medium scoop or your hands to make about twenty meatballs Gently roll each in your palms to smooth Place on a tray or baking sheet ready for searing

Brown the Meatballs:

Heat unsalted butter and olive oil in a large skillet over medium heat When sizzling carefully add the meatballs in batches You want enough space for even browning Sear each side for about three minutes until golden and crisp Remove and set aside

Make the Coconut Curry Sauce:

Wipe out the pan and melt fresh butter Add finely chopped shallot and cook until soft and sweet about two to three minutes Add minced garlic and stir just until fragrant

Cook the Bell Peppers:

Toss in sliced red and green bell peppers Stir often letting them soften and brighten for two to three minutes

Toast the Curry Powder:

Sprinkle in Jamaican curry powder Stir well for a minute to wake up all the spices This is where the aroma explodes in your kitchen

Add Coconut Milk and Simmer:

Stir in the full fat coconut milk Mix well then bring the sauce to a gentle boil for one minute Lower the heat to a slow bubble

Simmer Meatballs in Sauce:

Return all browned meatballs to the skillet Arrange in a single layer Spoon sauce over each Cover and let simmer for twenty to twenty five minutes Meatballs are ready when their center is no longer pink and juices run clear Pork should reach one hundred sixty degrees

Serve and Garnish:

Ladle meatballs and plenty of sauce over warm rice Top with fresh scallions and dive in while hot

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I love how the coconut milk transforms the sauce into something so creamy and rich My favorite time making this was for my sisters birthday We ate around the table dipping into extra sauce with toasted bread and she still talks about it

Storage Tips

Once the meatballs and sauce are cool transfer to an airtight container and refrigerate They will keep well for three days Reheat on the stove with a splash of water to loosen the sauce or microwave until piping hot

Ingredient Substitutions

If you do not eat pork ground chicken or turkey are a great swap For a gluten free option use gluten free panko or even ground oats If you cannot find Jamaican curry powder try another Caribbean blend for a similar vibe

Serving Suggestions

This dish shines over steamed jasmine or basmati rice but it also pairs well with roasted or grilled vegetables If you want more crunch add a simple cucumber salad For fun try spooning the meatballs into a toasted bun or flatbread

Cultural Context

Jerk seasoning is a signature flavor of Jamaican cuisine offering heat and deep aroma from allspice thyme and Scotch bonnet peppers Curry powder and coconut milk are common in Caribbean kitchens blending African and Indian influences into everyday meals Making meatballs in this style is a fun way to enjoy these traditions with a twist

Recipe FAQs

→ What makes jerk meatballs unique?

Jerk meatballs are packed with aromatic Caribbean spices like allspice and Scotch bonnet, creating a warm, zesty flavor profile.

→ Can I use a different meat instead of pork?

Absolutely! Ground chicken or turkey can be used for a lighter option, though pork offers extra juiciness.

→ How spicy is the coconut curry sauce?

The sauce is mildly spicy, but heat can be adjusted by reducing or adding jerk seasoning and curry powder to taste.

→ What side dishes pair best?

Steamed rice, jasmine rice, or sautéed vegetables complement the flavors and soak up the rich sauce perfectly.

→ Can these meatballs be prepared in advance?

Yes, meatballs can be formed ahead and refrigerated. They keep well in sauce for easy reheating, making weeknight dinners simple.

→ Is coconut milk necessary for the curry?

Coconut milk provides creaminess and a signature island flavor, creating a harmonious balance with spicy seasonings.