Description
A flavorful delight of jerk meatballs served in a creamy coconut curry sauce.
Ingredients
Scale
- 1 1/2 lbs ground pork
- 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 (e.g., Walkerswood)
- 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 tablespoon unsalted butter (for sauce)
- 1 shallot, finely chopped
- 3 cloves of 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: rice, sliced scallions, etc.
Instructions
- In a large bowl, combine the ground pork, egg, breadcrumbs, garlic, scallions, jerk seasoning, ginger, and salt/pepper to taste. Mix until just combined, being careful not to overwork the mixture.
- Form about 20-22 meatballs using a medium spring-loaded scooper, then roll them smooth with your palms.
- In a skillet, heat 2 tablespoons of butter and olive oil over medium heat. Add the meatballs in batches, browning them for about 3 minutes on each side.
- Transfer the browned meatballs to a cleaned baking sheet and wipe the skillet clean.
- In the same skillet, melt the remaining 1 tablespoon of butter, add the shallot, and sauté until tender (about 2-3 minutes).
- Add the minced garlic and cook until fragrant (about 1 minute), followed by the bell peppers, cooking until softened (about 2-3 minutes).
- Stir in the curry powder and toast for about 1 minute, then pour in the coconut milk and mix well. Bring to a boil for 1 minute, then reduce heat to low.
- Add the meatballs into the sauce in a single layer, spooning sauce over each. Cover with a lid and let simmer for 20-25 minutes until the internal temperature of the pork reaches 160°F.
- Serve the meatballs with coconut curry sauce immediately with rice and garnish with scallions, if desired.
Notes
- Use gloves when mixing the meatball mixture to prevent sticking.
- Do not overcrowd the skillet when frying the meatballs for even cooking.
- Use fresh ingredients for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Pan-fry, Simmer
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 100mg