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This hearty Caribbean-inspired dish of jerk meatballs in coconut curry sauce brings island flavors straight to your dinner table. The juicy pork meatballs are infused with bold jerk seasoning while swimming in a luscious coconut curry sauce that delivers a perfect balance of spice and creaminess.
I first made these meatballs for a dinner party with friends who had recently returned from Jamaica. The combination of jerk spices and coconut curry brought back wonderful memories of their trip, and now this dish has become my signature recipe when hosting Caribbean themed gatherings.
Ingredients
- Ground pork: creates tender and juicy meatballs that carry the jerk flavors beautifully
- Jerk seasoning: provides authentic Caribbean flavor with its blend of allspice, thyme, and scotch bonnet peppers
- Full fat coconut milk: delivers a rich and creamy sauce that balances the spice
- Panko breadcrumbs: help maintain moisture while keeping the meatballs light
- Fresh ginger: adds brightness and warmth that complements both the jerk seasoning and curry
- Jamaican curry powder: brings distinctive flavor unlike Indian or Thai varieties
- Bell peppers: add sweetness, texture and color to the finished dish
Step-by-Step Instructions
- Mix the meatballs.
- Combine ground pork, egg, breadcrumbs, garlic, scallions, jerk seasoning, ginger, and salt/pepper in a large bowl. Use your hands to gently mix everything until just combined. The key here is not to overwork the meat mixture or your meatballs will become tough and dense.
- Form the meatballs.
- Use a medium spring loaded scoop to portion the mixture into 20 to 22 equally sized meatballs. Roll each one gently between your palms until smooth but avoid compressing them too firmly. This gentle handling ensures tender results.
- Sear the meatballs.
- Heat butter and oil in a large nonstick skillet over medium heat. Once sizzling, add meatballs in batches to avoid overcrowding. Brown them for about 3 minutes per side until they develop a gorgeous crust. The goal is to create flavor through browning while sealing in juices.
- Prepare the curry base.
- After removing the meatballs, clean the skillet and return it to heat with fresh butter. Sauté shallots until translucent and tender before adding garlic and sliced bell peppers. This aromatic foundation builds layers of flavor for your sauce.
- Build the sauce.
- Toast the Jamaican curry powder in the pan with the vegetables until fragrant which amplifies its flavor profile. Pour in coconut milk and bring to a brief boil before reducing the heat. This process helps marry all the flavors together.
- Simmer to perfection.
- Return the meatballs to the sauce, arranging them in a single layer. Cover and simmer gently for 20 to 25 minutes until the meatballs reach an internal temperature of 160°F. This slow cooking allows the meatballs to absorb the sauce flavors while remaining tender.
The Jamaican curry powder is my favorite element in this recipe. Unlike Indian curry blends, Jamaican curry has a unique warmth from allspice and thyme that creates magic with the coconut milk. My grandmother, who lived in Jamaica for several years, taught me that toasting the curry powder is essential for bringing out its full aroma and flavor profile.
Serving Suggestions
This dish truly shines when served over fluffy white rice that soaks up the luscious sauce. For a complete meal, consider steamed plantains on the side which offer a sweet counterpoint to the savory meatballs. The traditional Caribbean way to enjoy this would be with rice and peas (kidney beans cooked with coconut milk), which adds even more authentic flavor to your meal. A simple side of steamed vegetables like broccoli or green beans works beautifully to balance the richness of the dish.
Make It Your Own
Feel free to adjust the jerk seasoning to your heat preference. Walkerswood brand is authentic but quite spicy. For a milder version, start with half the amount and adjust to taste. You can also create your own jerk blend with allspice, thyme, cinnamon, nutmeg, garlic powder, and cayenne. The sauce consistency can be adjusted by simmering uncovered to thicken or adding a splash of chicken broth to thin it out. This recipe is wonderfully flexible.
Storage and Reheating
These meatballs actually improve after a day in the refrigerator as the flavors have time to meld together. Store leftovers in an airtight container for up to three days. When reheating, do so gently on the stovetop over medium low heat with a splash of water or broth to refresh the sauce. The sauce may thicken considerably when chilled, so you might need to thin it slightly when reheating. Surprisingly, these meatballs also make excellent sandwiches the next day.
Common Questions About This Recipe
- → What makes these meatballs 'jerk' style?
The meatballs are generously seasoned with Jamaican jerk seasoning, which blends allspice, thyme, Scotch bonnet peppers, and aromatic spices for a signature Caribbean kick.
- → Can I substitute ground pork with another protein?
Yes, ground chicken or turkey can be used for a lighter variation, though pork delivers the juiciest, most authentic results.
- → How spicy is the coconut curry sauce?
The sauce is mildly spiced from Jamaican curry powder and jerk seasoning, but you can adjust the heat by adding more or less seasoning to suit your taste.
- → What are ideal sides for this dish?
Fluffy white rice, jasmine rice, or steamed vegetables pair perfectly to soak up the savory coconut curry and complement each bite.
- → How should leftovers be stored?
Store any remaining meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave until warmed through.