Jerk Meatballs In Coconut Curry Sauce
Big time Caribbean flavors with this jerk meatballs in coconut curry sauce recipe! Extra tender and juicy pork meatballs swimming in a mouthwatering creamy coconut curry sauce. So easy and comes together with a quickness. Pair this one with rice and/or veggies for a delish Island-inspired meal!
Hey y’all, I’m so hype over this recipe, peeps! If you’ve been following me for long enough, you’ll know that I love me some Caribbean eats and tings. I have a variety of recipes that boast big, bold Island flair on this site, and I am so amped up to add these jerk meatballs in coconut curry sauce. Trust, if you love signature jerk flavor and dishes with good ole saucy vibes, this recipe is for you!
Jerk Meatballs In Coconut Curry Sauce
DISCLOSURE: This post is sponsored by the National Pork Board who I’m so happy to partner together with on this jerk pork meatballs recipe. The delicious goodness of pork is unmatched- it’s one of my favorite proteins to grub on, ever. All thoughts and opinions expressed here are my own.
⇢ These meatballs thoooo, omg! And paired with a coconut curry sauce that you’ll want to swim in, ha! Listen, this one is a recipe that is so easy to make and so unbelievably good. Jerk flavor is a Jamaican spice blend/paste/marinade that is made from a variety of spices. For example, allspice, thyme, peppers, salt, onion, nutmeg, brown sugar, and more. Jerk has big, robust flavor!
…& if you love pork-inspired recipes, don’t miss my smothered pork chops, this cabbage and sausage, and of course, my instant pot pork carnitas, yes lawddd.
Ingredients Needed For This Recipe
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- ground pork: it’s what makes these jerk meatballs so tender + juicy!
- large egg: helps to bind the meatballs together.
- panko breadcrumbs: a moisture agent to keep juices trapped in.
- garlic: take some cloves and mince them up!
- scallions: a Caribbean staple- aka green onions.
- jerk seasoning: the main star- I use Walkerswood (a personal fave and also one of the best!) which is sold in a paste-like form, however, if this isn’t accessible to you…feel free to use any type of jerk seasoning blend.
- ginger: you can use ginger paste or freshly grated ginger.
- salt/pepper: season the meatballs to your desired taste.
- butter + olive oil: to sear the meatballs and sauté the shallot.
- shallot: tons of flavor, use a regular small onion, if needed.
- bell peppers: adds more texture and color to this dish.
- curry powder: nothing beats this bold spice, preferably Jamaican.
- coconut milk: the head honcho of the creamy sauce (dairy-free, yay!).
⇢ These jerk meatballs have insane flavor! Ground pork is a big-time flavoring agent here. Additionally, pork is one of the reasons that these meatballs come out so juicy and tender; no dry meatballs. Heaps of flavor from garlic, scallions, ginger, and the greatness that is jerk seasoning! Whew, I’m obsessed.
How To Make This Recipe
(Note: please see the recipe card directly below for the complete written instructions.)
Making these jerk meatballs in coconut curry sauce is so very simple! ♡
- In a large bowl, combine all of the meatball ingredients together.
- Use your hands to bring the mixture together until just combined.
- Scoop, roll, and form the jerk meatballs.
- Brown the meatballs on the stove to get a nice crispy sear.
- Set the browned meatballs aside while you prepare the sauce.
- Sauté the shallot and garlic together.
- Then add in the peppers and cook until tender.
- Sprinkle in the curry powder and toast up the spice.
- Pour in the coconut milk and let the sauce come to a boil.
- Add the meatballs into the sauce and simmer together. The meatballs should reach an internal temperature of 160°F before you finish cooking.
- Then serve immediately with rice, if desired. Enjoy!
⇢ This dish is a ONE-PAN stunner that whips up so effortlessly, y’all. It’s literally, combine the meatball mixture, form the meatballs, brown them up, and make the sauce. The flavors here are so incredibly good. I love how the jerk adds a subtle punch of heat and the curry adds a warm, earthy, and vibrant punch. Also, the coconut milk makes up a lovely dairy-free, creamy, dreamy saucy bath for these meatballs. The entire skillet is almost like a trip to the Islands, ha!
Tips + Tricks For Recipe Success
- USE QUALITY INGREDIENTS. This recipe has a lot of flavor-positive ingredients like garlic, ginger, scallions, and jerk seasoning. Using fresh and precise goods called for in this recipe makes a big difference.
- DON’T OVERWORK THE MIXTURE. When mixing, forming, and shaping the jerk meatballs, do not overwork the mixture. Over-mixing and overworking the meat can produce dense/tougher meatballs. For super tender meatballs, always mix/form until just combined.
- USE A SCOOPER. If possible, I recommend a spring-loaded scooper to form the meatballs. This will help make sure that all of the meatballs are uniform in size. If you do not have a scooper, a kitchen scale also works to gather an accurate weight of each meatball, too.
- GIVE ‘EM A GOOD SEAR. The browning process of the meatballs relates to massive flavor. It’s important for the meatballs to get a nice sear on all sides for a rich, deep flavor bomb and overall texture.
- SIMMER THE SAUCE. Don’t skip or speed up the simmer process! Browning cooks the outside and simmering will perfectly finish off the inside. The meatballs simmer in the coconut curry sauce and develop even more flavor from it. Simmering yields ultra juicy and moist meatballs!
Make Ahead/Prepping Jerk Meatballs
⇢ Save yourself some time and prep this one ahead! The jerk meatball mixture can be prepped up to 2 days in advance of the meatballs being made. Mix and form the meatballs as directed in the recipe card, below. Then place them onto a baking sheet lined with foil/parchment paper, and cover the sheet tightly with plastic wrap. When ready to cook, simply follow the recipe as written.
A Few Notes On The Coconut Curry Sauce
⇢ I highly recommend using a good quality canned coconut milk. Some canned coconut milk brands offer a more watered down/non-flavorful version of coconut milk. My absolute favorite brand of canned coconut milk is AROY-D, which has a velvety, ultra creamy texture. >>> Pro-tip: be sure to vigorously shake whichever can of coconut milk that you use!
Also, for that signature West Indian/Caribbean curry goodness, I recommend Jamaican-style curry powder. I keep this one stocked in my pantry at all times.
What To Serve With Jerk Meatballs In Coconut Curry Sauce, Recipe Pairings + Suggestions
⇢ We love serving these jerk meatballs & coconut curry sauce right on top of some fluffy jasmine rice! However, any type of grains you prefer will do. This recipe is great with brown rice, quinoa, cauliflower rice, my rice and peas, orzo, and mashed potatoes or noodles! For a low-carb option, pair alongside some roasted or steamed veggies, like broccoli, and also a side salad.
These jerk pork meatballs in coconut curry sauce are an easy, flavorful, and delicious weeknight-friendly staple that I know you all will enjoy. I cannot wait to hear what you think and see your recipe recreations! ♡Print
Jerk Meatballs In Coconut Curry Sauce
- Prep Time: 10m
- Cook Time: 40m
- Total Time: 50m
- Yield: 4 1x
- Category: Main Entree
- Cuisine: Caribbean
Big time Caribbean flavors with this jerk meatballs in coconut curry sauce recipe! Extra tender and juicy pork meatballs swimming in a mouthwatering creamy coconut curry sauce. So easy and comes together with a quickness. Pair with rice and/or veggies for a delish Island-inspired meal!
For the jerk 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 (I use Walkerswood)
- 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 of garlic, minded
- 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, as desired: rice, sliced scallions, etc.
- In a large bowl, combine the ground pork, egg, breadcrumbs, garlic, scallions, jerk seasoning, ginger, and salt/pepper, to taste. Use your hands (fitted with disposable gloves, if desired) to fully bring the meatball mixture together until just combined- careful not to overwork the meat mixture.
- Use a medium spring-loaded scooper to form about 20-22 meatballs. Then use the palm of your hands to roll the meatballs just until smooth. Place the meatballs onto a baking sheet or large plate.
- In a large non-stick skillet over medium heat, warm 2 tablespoons of butter and the oil. Once the mixture is sizzling, add the meatballs into the skillet. Work in batches- careful not to overcrowd the meatballs. Fry the meatballs until browned & lightly crisp, about 3 minutes on each side. Place the seared meatballs onto a cleaned baking sheet/plate and continue the process until all meatballs are browned.
- Carefully pour out the remaining grease in the skillet and wipe clean. Place the skillet back onto the stove and add in remaining 1 tablespoon of butter. Add in the chopped shallot and sauté together until tender, about 2-3 minutes. Toss in the garlic and cook together until fragrant, about 1 minute. Then stir in the bell peppers and continue cooking until the peppers soften, about 2-3 minutes.
- Sprinkle in the curry powder and stir together to toast up the spice until fragrant, about 1 minute. Then pour in the coconut milk and stir everything together to combine. Allow the sauce to come up to a boil for a minute and then reduce the heat to the lowest setting.
- Add all of the meatballs into the sauce, in a single layer, and spoon some of the sauce over each meatball. Cover the skillet with a lid and let the meatballs and sauce simmer together for 20-25 minutes. The internal temperature for pork doneness is right at 160°F.
- Serve the jerk meatballs with coconut curry sauce immediately with rice and garnish with scallions, if desired. Enjoy!
- Please read the blog post in its entirety for more tips + tricks.
- Storing: Transfer any leftovers into an airtight container- these meatballs and sauce will keep in the fridge for up to 3 days. Simply reheat on the stovetop of microwave, as needed, until warmed through.
Keywords: jerk meatballs, coconut curry sauce, jerk pork, pork meatballs, meatballs in coconut milk
15 Comments on “Jerk Meatballs In Coconut Curry Sauce”
Absolutely delicious and super easy! Definitely will add this to my regular dinner rotation
Hi Dana- happy to hear this feedback and that you enjoyed! 🙂
Delicious! Great dinner tonight, will be wonderful for leftovers later this week.
These meatballs have SO much flavor! I used a mix of venison and beef and they turned out really well. Also super easy to make on top of being delicious!
Your recipes never disappoint! This is so good and flavorful.
Hi Tamara- I’m so happy you loved this recipe as well! 🙂
This was really good and really easy! Will be making again for sure.
Can these be made with chicken or turkey?
Hi there- I don’t see why not, let me know how it turns out if you try! 🙂
Absolutely love how flavorful this dish is. It went well with my fried rice! 10/10
Made these with beef for the family and added in some zucchini noodles and it was so amazing!
A great & simple recipe to kick off Autumn! I swapped the pork for turkey and aded duck fat to keep it juicy. The family loved it.
Super delicious, super easy. This works great for meal prep served up with some rice.
Made it for dinner tonight. Sooo good!
Delicious! It was fun to try a new to us method of cooking meatballs by the skillet. We especially loved how the veggies turned out perfectly tender, and the curry was just scrumptious.