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jerk meatballs in coconut curry sauce in large yellow skillet

Jerk Meatballs In Coconut Curry Sauce

  • Author: Quin Liburd
  • Prep Time: 10m
  • Cook Time: 40m
  • Total Time: 50m
  • Yield: 4 1x
  • Category: Main Entree
  • Cuisine: Caribbean

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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve the jerk meatballs with coconut curry sauce immediately with rice and garnish with scallions, if desired. Enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.
  2. 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