Jerk Meatballs In Coconut Curry Sauce

If Jerk Meatballs In Coconut Curry Sauce sounds like something you’d order at a dreamy little spot on vacation… but you’re actually standing in your kitchen in yesterday’s leggings—hi, same. And honestly? That’s exactly why this recipe is such a win. It’s bold, cozy, and weeknight-friendly, yet it tastes like you put on real pants and tried.

These Jerk Meatballs In Coconut Curry Sauce are juicy (thanks, ground chicken!), gently spicy, and tucked into a silky coconut curry sauce that smells like your whole house just got a warm hug. It’s the kind of meal that makes picky eaters pause and busy adults feel like dinner is finally under control.

Why You’ll Love These Jerk Meatballs In Coconut Curry Sauce

• Big flavor, low drama. The jerk seasoning and curry do most of the heavy lifting.
• Ground chicken = lighter but still juicy. (And totally family-friendly.)
• One skillet magic. Meatballs + sauce all in the same pan = fewer dishes.
• Meal-prep hero. Leftovers taste even better the next day. Like, suspiciously better.

Ingredients You’ll Need

For the jerk chicken meatballs

• 1 1/2 lbs ground chicken (swap for beef if you prefer )
• 1 large egg
• 1/2 cup seasoned panko breadcrumbs
• 4 cloves garlic, finely minced
• 1/4 cup sliced scallions (plus more for garnish)
• 2 tablespoons jerk seasoning (Walkerswood is great)
• 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
• Kosher salt + freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil

For 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 (14 oz) can full-fat coconut milk

For serving (optional but highly encouraged)

• Rice (white, jasmine, or basmati)
• Extra sliced scallions

How to Make Jerk Meatballs In Coconut Curry Sauce

1) Mix the meatballs (don’t overdo it)

In a large bowl, combine: ground chicken, egg, panko, garlic, scallions, jerk seasoning, ginger, and a good pinch of salt and pepper.
Use your hands to mix just until combined. Overmixing can make chicken meatballs a little tough—kind of like that one group chat member who won’t let a topic die.

2) Roll them up

Use a medium scoop if you have one to form about 20–22 meatballs. Roll gently until smooth and place them on a baking sheet or large plate.

3) Brown the meatballs

Heat 2 tablespoons butter + olive oil in a large non-stick skillet over medium heat.
Add meatballs in batches (don’t crowd them). Sear until browned and lightly crisp, about 3 minutes per side.
Transfer browned meatballs to a clean plate.

4) Start the sauce

Carefully pour off excess grease and wipe the skillet clean. Add the remaining 1 tablespoon butter.

Sauté shallot until tender, 2–3 minutes. Add garlic and cook 1 minute until fragrant. Stir in bell peppers and cook 2–3 minutes, until they soften.

5) Toast the curry (this is where the “wow” happens)

Sprinkle in curry powder and stir for about 1 minute to bloom the spices—your kitchen should smell incredible right now.

6) Add coconut milk and simmer

Pour in coconut milk and stir to combine. Let it bubble up briefly, then reduce heat to low.

7) Simmer meatballs in the sauce

Add meatballs back into the skillet in a single layer. Spoon sauce over them, cover, and simmer 20–25 minutes.

Ground chicken safety note: Chicken should reach 165°F internal temperature.

8) Serve and enjoy

Serve immediately over rice and shower with scallions. Take a bite. Try not to do that little happy-dance at the stove. (Or do. I won’t tell.)

Aneta’s Easy Kitchen Tips (Because Life Is Busy)

• If your meatball mix feels sticky: lightly oil your hands before rolling. Instant sanity saver.
• Want it milder? Use less jerk seasoning or choose a mild one. You can always add heat later.
• Want it hotter? Add a pinch of cayenne or a few red pepper flakes to the sauce.
• Sauce too thick? Splash in a bit of chicken broth or water and stir—problem solved.
• No non-stick skillet? Use a well-seasoned cast iron and a little extra oil.

And if your sauce looks like it “separated” for a second—don’t panic. Give it a stir, lower the heat, and it comes back together. Cooking is chaos sometimes. Delicious chaos.

A Little Story From My Kitchen

The first time I made a version of Jerk Meatballs In Coconut Curry Sauce, I was trying to break out of a dinner rut without starting a full-blown “new cuisine learning journey.” (You know the kind: five specialty ingredients, two hours, and one sink full of regret.)

This one stuck because it feels special—like a weekend meal—but it’s still doable on a Tuesday. And once my family realized the sauce was perfect for spooning over rice (and, let’s be real, everything), it became a repeat recipe fast.

FAQs About Jerk Meatballs In Coconut Curry Sauce

The “Make It Tonight” Moment

If you’ve been craving something cozy but exciting, Jerk Meatballs In Coconut Curry Sauce is your answer. It’s spicy-sweet comfort, weeknight practical, and just fancy enough to make you feel like you’ve got your life together—even if the laundry says otherwise.

Make it once, and I have a feeling this recipe is going to slide right into your regular dinner rotation. Happy cooking!

Keep the Flavor Going: More Recipes You’ll Love

If these Jerk Meatballs In Coconut Curry Sauce just earned a spot in your “make again ASAP” rotation, don’t stop here—there are more cozy, flavor-packed dinners waiting for you. Here are a few reader-favorites that bring the same bold, comforting vibes:

• Caribbean Jerk Chicken With Pineapple Salsa — Bright, juicy, and a little spicy-sweet (that pineapple is doing the most… in the best way).
• Basil Chicken With Coconut Curry Sauce — Creamy coconut curry comfort with a fresh, herby twist that feels fancy without the fuss.
• Chicken Meatballs In Coconut Curry — Another saucy meatball moment that’s perfect over rice (aka dinner that makes everyone happy).
• Korean BBQ Meatball Rice Bowls — Sweet-savory, weeknight-friendly, and basically guaranteed to disappear fast.

If you try this recipe (or any of these!), I’d love to hear what you think. Scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and comments help other home cooks find their next favorite dinner and truly mean the world to me. Happy cooking!

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