This Jerk Meatballs in Creamy Coconut Curry Sauce is a bold fusion dish that brings the heat of Jamaica straight to your kitchen table. Tender beef meatballs are infused with aromatic jerk seasoning and ginger, pan-seared to perfection, and then simmered in a luscious, spiced coconut curry gravy.
Bursting with vibrant colors from bell peppers and rich savory flavors, this hearty meal is perfect served over fluffy rice for a comforting dinner that feels like a tropical escape.
Recipe Details
- Flavor Profile: A complex mix of spicy jerk seasoning (allspice, scotch bonnet) and warm Jamaican curry powder, balanced by the sweetness of coconut milk and bell peppers.
- Texture: Juicy, tender meatballs with a crisp seared exterior swim in a thick, velvety sauce.
- Time: 20 minutes prep, 35 minutes cook time.
- Difficulty: Intermediate. It involves mixing meatballs, searing, and building a simmer sauce.
What You’ll Need
To make this recipe, you will need a large non-stick skillet with a lid to brown the meatballs and simmer the sauce. A baking sheet or large plate is helpful for holding the formed meatballs. The ingredients rely on ground beef, fresh aromatics like ginger and garlic, and key Caribbean pantry staples: Walkerswood jerk seasoning (paste or rub), Jamaican curry powder, and full-fat coconut milk.
Ingredient Notes
- Ground Beef – Use 1 1/2 lbs of ground beef. A slightly higher fat content (like 85/15) keeps the meatballs juicy, but lean beef works too since they simmer in liquid.
- Jerk Seasoning – The recipe recommends Walkerswood, a traditional wet paste that packs authentic heat and flavor (thyme, allspice, scotch bonnet). Be careful with the amount if you are sensitive to spice!
- Jamaican Curry Powder – This curry blend is heavy on turmeric and allspice, giving the sauce its signature yellow color and warm taste.
- Coconut Milk – Full-fat canned coconut milk is essential for a rich, creamy sauce that balances the heat. Shake the can well before opening.
- Panko Breadcrumbs – Seasoned panko adds lightness and binding to the meatballs.
- Ginger & Garlic – Freshly grated ginger and plenty of minced garlic provide the aromatic base for both the meat and the sauce.
- Bell Peppers – A mix of red and green peppers adds sweetness, crunch, and festive color.
Add-ins and Substitutions
- Protein – Ground turkey or chicken works beautifully if you prefer a lighter meatball.
- Vegetables – Sliced carrots or chunks of potato can be added to the curry sauce for a heartier stew-like meal.
- Spice Level – If you love heat, add a whole scotch bonnet pepper to the sauce while it simmers (don’t burst it!) for extra fragrance and fire.
How to Make Jerk Meatballs in Creamy Coconut Curry Sauce
- Mix Meatballs: In a large bowl, combine the ground beef, egg, breadcrumbs, minced garlic, scallions, jerk seasoning, ginger paste, salt, and pepper. Use your hands to gently mix until just combined be careful not to overwork the meat, or the meatballs will be tough.
- Shape: Use a medium spring-loaded scooper to form about 20-22 meatballs. Roll them in your palms until smooth and place them on a baking sheet or plate.
- Sear: In a large non-stick skillet over medium heat, warm 2 tablespoons of butter and the oil. Once sizzling, add the meatballs in batches (don’t overcrowd!). Fry until browned and lightly crisp, about 3 minutes per side. Transfer seared meatballs to a clean plate.
- Sauté Aromatics: Carefully pour out the remaining grease and wipe the skillet clean. Add the remaining 1 tablespoon of butter. Sauté the chopped shallot until tender (2-3 minutes), then add the garlic and cook until fragrant (1 minute). Stir in the sliced bell peppers and cook until softened, about 2-3 minutes.
- Make the Base: Sprinkle in the Jamaican curry powder and stir to toast the spice for 1 minute. Pour in the coconut milk and stir, scraping up any browned bits. Bring to a boil for a minute, then reduce heat to low.
- Simmer: Add the meatballs back into the sauce in a single layer. Spoon sauce over them. Cover with a lid and simmer gently for 20-25 minutes until the meatballs are cooked through (160°F internal temp).
- Serve: Garnish with scallions and serve immediately over rice.
Pro Tip: Toasting the curry powder in the butter before adding the liquid is a technique called “blooming.” This releases the essential oils in the spices, making the final curry significantly more flavorful and aromatic.
Recipe Tips
- Don’t Overcrowd: When searing, leave space between the meatballs. If they touch, they will steam instead of getting that delicious brown crust.
- Sauce Thickness: If you prefer a thicker gravy, you can simmer the sauce uncovered for the last 5-10 minutes to reduce it.
- Handle with Care: Ground beef meatballs can be delicate. Turn them gently during searing so they don’t break apart.
FAQs
- Is this very spicy? Walkerswood jerk seasoning is known for being hot. If you want a mild version, use a “mild” jerk paste or reduce the amount to 1 tablespoon.
- Can I bake the meatballs? Yes! You can bake them at 400°F for 15-20 minutes instead of frying, then add them to the simmering sauce to finish.
- How do I store leftovers? Store the meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Rice: Coconut rice or plain jasmine rice is the best vessel for soaking up the curry.
- Plantains: Fried sweet plantains make a perfect sweet side dish.
- Flatbread: Roti or naan bread is great for dipping.
Make This Recipe in Advance
- Meatball Prep: You can shape the meatballs a day in advance and store them covered in the fridge.
- Freezing: The cooked meatballs freeze well in the sauce. Thaw overnight in the fridge and reheat gently on the stove.
Jerk Meatballs in Creamy Coconut Curry Sauce
- Total Time: 55 minutes
- Yield: 4-6 Servings (20-22 meatballs) 1x
Description
This Jerk Meatballs in Creamy Coconut Curry Sauce is a bold fusion dish that brings the heat of Jamaica straight to your kitchen table. Tender beef meatballs are infused with aromatic jerk seasoning and ginger, pan-seared to perfection, and then simmered in a luscious, spiced coconut curry gravy. Bursting with vibrant colors from bell peppers and rich savory flavors, this hearty meal is perfect served over fluffy rice for a comforting dinner that feels like a tropical escape.
Ingredients
The Jerk Meatballs
- 1 1/2 lbs ground beef
- 1 large egg
- 1/2 cup seasoned Panko breadcrumbs
- 4 cloves garlic, finely minced
- 1/4 cup scallions, sliced (plus more for garnish)
- 2 tablespoons Jerk seasoning (paste, such as Walkerswood)
- 1 teaspoon ginger paste (or 2 tsp freshly grated ginger)
- 2 tablespoons unsalted butter (for searing)
- 1 tablespoon olive oil (for searing)
- Salt and freshly ground black pepper, to taste
The Coconut Curry Sauce
- 1 tablespoon unsalted butter
- 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 can (14 oz) full-fat coconut milk
Instructions
Mix Meatballs
In a large bowl, combine the ground beef, egg, breadcrumbs, minced garlic, scallions, jerk seasoning, ginger paste, salt, and pepper. Tip: Use your hands to gently mix until just combined. Do not overwork the meat, or the meatballs will become tough.
Shape
Use a medium scoop to form about 20–22 meatballs. Roll them in your palms until smooth and place on a plate.
Sear
In a large non-stick skillet over medium heat, warm 2 tablespoons of butter and the olive oil. Add meatballs in batches (do not crowd the pan).
Fry
Cook until browned and lightly crisp, about 3 minutes per side. Transfer seared meatballs to a clean plate.
Sauté Aromatics
Carefully pour out excess grease and wipe the skillet clean. Add the remaining 1 tablespoon of butter. Sauté the chopped shallot until tender (2–3 minutes). Add the garlic and cook until fragrant (1 minute). Stir in the sliced bell peppers and cook until softened (2–3 minutes).
Make the Base
Sprinkle in the Jamaican curry powder. Bloom: Stir constantly for 1 minute to toast the spices (this releases the flavor). Liquid: Pour in the coconut milk and stir, scraping up any browned bits from the bottom of the pan. Bring to a boil for a minute, then reduce heat to low.
Simmer
Return the meatballs to the pan in a single layer. Spoon the sauce over them. Cover: Cover with a lid and simmer gently for 20–25 minutes until the meatballs are cooked through (160°F internal temp).
Serve
Garnish with fresh scallions and serve immediately over steamed rice.
Notes
Spice Warning: This recipe uses Walkerswood jerk seasoning, which is a traditional wet paste known for its heat. If you are sensitive to spice, use a “mild” jerk paste or reduce the amount to 1 tablespoon.
Blooming Spices: Don’t skip step 5! Toasting the curry powder in the butter before adding the liquid intensifies the flavor and aroma significantly.
Baking Option: If you prefer not to fry, you can bake the meatballs at 400°F (200°C) for 15–20 minutes, then add them to the simmering sauce to finish.
Don’t Overcrowd: When searing, give the meatballs space. If they touch, they will steam rather than develop that delicious brown crust.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner / Main
- Method: Stovetop
- Cuisine: Jamaican Fusion
Nutrition
- Serving Size: 1/5 of Recipe
- Calories: 580
- Sugar: 4g
- Sodium: 650mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 135mg
Keywords: jerk meatballs, coconut curry sauce, jamaican recipes, ground beef dinner, walkerswood jerk seasoning, spicy meatballs, caribbean fusion food
