Jerk Meatballs Coconut Curry Sauce (Print)
Tender pork meatballs in coconut curry, bursting with Caribbean flavors. Ideal paired with rice or fresh vegetables.
# Ingredients:
→ Jerk Meatballs
01 -
680 g ground pork
02 -
1 large egg
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60 g seasoned panko breadcrumbs
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4 cloves garlic, finely minced
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25 g sliced scallions, plus more for garnish
06 -
2 tablespoons jerk seasoning
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1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
08 -
kosher salt, to taste
09 -
freshly ground black pepper, to taste
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2 tablespoons unsalted butter
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1 tablespoon olive oil
→ Coconut Curry Sauce
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1 tablespoon unsalted butter
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1 shallot, finely chopped
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3 cloves garlic, minced
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1 small green bell pepper, thinly sliced
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1 small red bell pepper, thinly sliced
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3 teaspoons Jamaican curry powder
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400 ml full-fat coconut milk
→ For Serving
19 -
cooked rice, as desired
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sliced scallions, for garnish
# Steps:
01 -
In a large bowl, thoroughly mix ground pork, egg, breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger, kosher salt, and black pepper by hand until just combined. Do not overmix.
02 -
Using a medium spring-loaded scoop, shape approximately 20-22 meatballs. Gently roll each one in your palms until smooth. Arrange the meatballs on a baking sheet or large plate.
03 -
Heat 2 tablespoons butter and olive oil in a large non-stick skillet over medium heat. Once sizzling, add meatballs in batches, avoiding overcrowding. Fry each meatball for about 3 minutes per side until browned and lightly crisp. Transfer browned meatballs to a clean plate or baking sheet. Repeat until all are seared.
04 -
Carefully discard excess grease from the skillet and wipe clean. Add remaining 1 tablespoon butter and cook chopped shallot over medium heat for 2-3 minutes until soft. Incorporate minced garlic and continue to sauté for 1 minute until aromatic.
05 -
Stir in sliced green and red bell peppers. Cook for 2-3 minutes until slightly softened. Sprinkle in Jamaican curry powder, stirring and toasting for 1 minute until fragrant.
06 -
Pour in coconut milk and stir well to combine. Bring to a gentle boil, then reduce heat to the lowest setting.
07 -
Return meatballs to the skillet, arranging in a single layer. Spoon sauce over each meatball. Cover with a lid and simmer gently for 20-25 minutes until pork is fully cooked (internal temperature 71°C).
08 -
Serve meatballs hot, spooned with coconut curry sauce. Accompany with rice and garnish with additional sliced scallions, as desired.
# Notes:
01 -
For optimal flavor, use authentic Jamaican jerk seasoning and full-fat coconut milk.
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or in microwave until heated through.