Name: Jerk Meatballs In Coconut Curry Sauce
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Caribbean
Ingredients: 1 1/2 lbs ground pork; 1 large egg; 1/2 cup seasoned panko breadcrumbs; 4 cloves garlic; 1/4 cup scallions; 2 tablespoons jerk seasoning; 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; 1 shallot, finely chopped; 1 small green bell pepper, thinly sliced; 1 small red bell pepper, thinly sliced; 3 teaspoons Jamaican curry powder; (14 ounce) can full-fat coconut milk; for serving, as desired: rice, sliced scallions, etc.

Description

Indulge in the vibrant flavors of the Caribbean with these Jerk Meatballs in Coconut Curry Sauce. This dish features tender pork meatballs infused with aromatic jerk seasoning, swimming in a luscious coconut curry sauce that’s both creamy and satisfying. Perfect for weeknight dinners or entertaining guests, this recipe comes together in just about an hour. Serve it over fluffy rice or alongside fresh vegetables for a delightful meal that transports you to an island paradise. With its rich flavor profile and ease of preparation, this dish is sure to become a favorite in your household.

Ingredients

Scale

1 1/2 lbs ground pork
1 large egg
1/2 cup seasoned panko breadcrumbs
4 cloves garlic
1/4 cup scallions
2 tablespoons jerk seasoning
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
1 shallot, finely chopped
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
3 teaspoons Jamaican curry powder
(14 ounce) can full-fat coconut milk
for serving, as desired: rice, sliced scallions, etc.

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, combine ground pork, egg, breadcrumbs, minced garlic, scallions, jerk seasoning, ginger, salt, and pepper. Mix gently until combined.
Form mixture into approximately 20 meatballs using a spring-loaded scooper.
Heat butter and olive oil in a non-stick skillet over medium heat. Brown meatballs for about 3 minutes on each side.
Sauté shallots and bell peppers in the same skillet until softened. Add Jamaican curry powder and toast briefly.
Stir in coconut milk and bring to a boil; then reduce heat to low.
Simmer browned meatballs in the sauce for 20–25 minutes until cooked through.
Serve immediately over rice or with vegetables.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Frying
Cuisine: Caribbean

Nutrition

Serving Size: 2 meatballs (150g)
Calories: 370
Sugar: 3g
Sodium: 720mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 25g
Cholesterol: 90mg