Description
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!
Ingredients
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.
Instructions
- 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!
Notes
- 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.