Jerk Meatballs with Coconut Curry Sauce: The Ultimate Comfort Food Recipe

Name: Jerk Meatballs with Coconut Curry Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 1.5 lbs ground beef; 1 large egg; 0.5 cup seasoned panko breadcrumbs; 4 cloves garlic, finely minced; 0.25 cup scallions, sliced; 2 tablespoons jerk seasoning; 1 teaspoon ginger paste (or 2 teaspoons freshly grated ginger); 2 tablespoons unsalted butter; 1 tablespoon olive oil; 1 tablespoon unsalted butter (for sauce); 1 small shallot, finely chopped; 3 cloves garlic, minced (for sauce); 1 small green bell pepper, thinly sliced; 1 small red bell pepper, thinly sliced; 3 teaspoons Jamaican curry powder; 1 can full-fat coconut milk ((14 ounces))

Introduction to Jerk Meatballs with Coconut Curry Sauce

If you’re looking for a dish that bursts with flavor and warms the heart, look no further than jerk meatballs with coconut curry sauce. This delightful recipe combines the spicy, aromatic flavors of Jamaican jerk seasoning with a creamy coconut curry sauce that is simply irresistible. Perfect for family dinners or a cozy night in, this dish will surely impress anyone at your table!

A Personal Story Behind My Jerk Meatballs with Coconut Curry Sauce Journey

Growing up, my family often enjoyed Caribbean cuisine, with its vibrant spices and comforting textures. I remember the first time I tried jerk meatballs at a local restaurant. The explosion of flavors transported me to a sun-soaked island paradise. Inspired by that experience, I created my own version at home, and it quickly became a beloved family recipe. Each time I make jerk meatballs, I’m reminded of those warm gatherings filled with laughter and good food.

What Makes This Jerk Meatballs with Coconut Curry Sauce Recipe Special?

This recipe stands out because it marries the warmth of jerk spices with the rich, creamy goodness of coconut milk. The meatballs are juicy and flavorful, with a slight crunch on the outside, while the coconut curry sauce adds a delightful depth that pulls the whole dish together. It’s also versatile—perfect served over rice, or even alongside roasted vegetables for a healthy twist. Plus, it’s easy to prepare, making it a great option for both novice and experienced cooks alike.

The Full Jerk Meatballs with Coconut Curry Sauce Recipe

Ingredients

1 1/2 lbs ground beef
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
1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
Salt and pepper, to taste
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoon unsalted butter (for sauce)
1 shallot, finely chopped
3 cloves of garlic, minced (for sauce)
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: rice, sliced scallions, etc.

Instructions

In a large bowl, mix the ground beef, egg, breadcrumbs, minced garlic, scallions, jerk seasoning, ginger, salt, and pepper until just combined. Avoid overworking the mixture to keep the meatballs tender.

Use a medium spring-loaded scooper to form about 20-22 meatballs. Roll them until smooth and place them on a baking sheet or large plate.
In a large non-stick skillet over medium heat, melt 2 tablespoons of butter with olive oil. Sear the meatballs in batches until browned and crisp, about 3 minutes per side. Transfer the meatballs to a clean plate.

Discard excess grease from the skillet, then add 1 tablespoon of butter. Sauté the shallot until tender, about 2-3 minutes. Add minced garlic and cook until fragrant, then add the sliced bell peppers and cook until softened.
Sprinkle the curry powder into the skillet, stir to toast it for about 1 minute, then pour in the coconut milk. Bring to a boil, then reduce heat to low.
Return the meatballs to the skillet, spoon sauce over each, cover, and simmer for 20-25 minutes until the meatballs reach an internal temperature of 160°F.

Serve the meatballs with coconut curry sauce over rice, garnished with additional sliced scallions for a fresh touch.

Serving Suggestions and Variations for Jerk Meatballs with Coconut Curry Sauce

These jerk meatballs are perfect served over fluffy white rice or quinoa for a healthy alternative. You can also pair them with roasted vegetables for a delicious and colorful plate. For those who love a bit of heat, consider adding a pinch of cayenne pepper to the meatball mixture for an extra kick. This dish also works beautifully in wraps or as a filling for tacos, making it a versatile recipe that can be enjoyed in various ways.

Frequently Asked Questions About Jerk Meatballs with Coconut Curry Sauce

Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs and refrigerate them for up to a day before cooking. Just remember to cook them thoroughly before serving.

What if I can’t find jerk seasoning?
If you can’t find jerk seasoning, you can create your own using a mix of allspice, thyme, cinnamon, nutmeg, and cayenne pepper.

Is this recipe suitable for freezing?
Yes, these meatballs freeze well. Just ensure they are completely cooled before placing them in an airtight container. They can be frozen for up to 3 months.

Can I use ground turkey instead of beef?
Yes, ground turkey can be used, but the cooking time may vary slightly. Ensure the internal temperature reaches 165°F for safety.

Recipe Stats

Prep Time: 20 minutes
Cooking Time: 35 minutes
Total Time: 55 minutes
Calories per Serving: 350
Servings: 6