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