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, minced; 1/4 cup sliced scallions, plus more for garnish; 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; 3 cloves garlic, minced; 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

Description

Indulge in the vibrant flavors of the Caribbean with Jerk Meatballs in Coconut Curry Sauce! This delightful dish features juicy pork meatballs seasoned with aromatic jerk spices, simmered in a rich, creamy coconut curry sauce. Perfect for weeknight dinners or entertaining friends, these meatballs are not only easy to prepare but also provide a taste sensation that will transport you straight to the tropics. Serve them over fluffy rice or alongside fresh vegetables for a complete meal that your family will love.

Ingredients

Scale

1 1/2 lbs ground pork
1 large egg
1/2 cup seasoned panko breadcrumbs
4 cloves garlic, minced
1/4 cup sliced scallions, plus more for garnish
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
3 cloves garlic, minced
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

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Instructions

In a large bowl, mix ground pork, egg, breadcrumbs, garlic, jerk seasoning, and salt/pepper until just combined.
Form into 20-22 meatballs using a medium scooper and roll gently until smooth.
Heat olive oil and butter in a non-stick skillet over medium heat. Brown meatballs on all sides.
Remove excess grease from the skillet, then sauté shallots and garlic until tender. Add bell peppers and cook until softened.
Stir in curry powder and pour in coconut milk; let it boil before reducing heat.
Add meatballs to the sauce and simmer covered for 20-25 minutes until cooked through.

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

Nutrition

Serving Size: 3 meatballs (180g)
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 1g
Protein: 22g
Cholesterol: 80mg