Jerk Meatballs Coconut Curry Sauce (Print-Friendly Version)

Juicy jerk pork meatballs nestle in creamy coconut curry sauce, bursting with Caribbean spices. Serve with rice or veggies.

# Ingredients You’ll Need:

→ Jerk Meatballs

01 - 1.5 lbs ground pork
02 - 1 large egg
03 - 0.5 cup seasoned panko breadcrumbs
04 - 4 cloves garlic, finely minced
05 - 0.25 cup sliced scallions, plus more for garnish
06 - 2 tablespoons jerk seasoning
07 - 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
08 - kosher salt, to taste
09 - freshly ground black pepper, to taste
10 - 2 tablespoons unsalted butter
11 - 1 tablespoon olive oil

→ Coconut Curry Sauce

12 - 1 tablespoon unsalted butter
13 - 1 shallot, finely chopped
14 - 3 cloves garlic, minced
15 - 1 small green bell pepper, thinly sliced
16 - 1 small red bell pepper, thinly sliced
17 - 3 teaspoons Jamaican curry powder
18 - 1 (14-ounce) can full-fat coconut milk

→ For Serving (Optional)

19 - rice
20 - sliced scallions

# How to Make It:

01 - In a large bowl, combine ground pork, egg, breadcrumbs, garlic, scallions, jerk seasoning, ginger, and salt/pepper. Gently mix until combined, being careful not to overwork the mixture.
02 - Use a medium scooper to form 20-22 meatballs. Roll them gently with your palms until smooth. Place on a plate or baking sheet.
03 - Heat 2 tablespoons butter and olive oil in a non-stick skillet over medium heat. Fry meatballs in batches for about 3 minutes on each side until browned and lightly crisp. Transfer onto a clean plate.
04 - Discard grease and wipe skillet clean. Add remaining butter and sauté shallots for 2-3 minutes until tender. Add garlic and cook for 1 minute until fragrant. Stir in bell peppers and cook until softened, about 2-3 minutes.
05 - Sprinkle curry powder into the skillet and toast for 1 minute until fragrant. Pour in the coconut milk and stir. Bring to a boil, then reduce heat to the lowest setting.
06 - Add browned meatballs into the sauce in a single layer. Spoon sauce over each meatball. Cover with a lid and simmer for 20-25 minutes. The internal temperature of the meatballs should reach 160°F.
07 - Serve meatballs with coconut curry sauce over rice and garnish with scallions, if desired. Enjoy immediately.

# Extra Suggestions:

01 - Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.

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