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Jerk Meatballs In Coconut Curry Sauce served over fluffy basmati rice, topped with fresh cilantro and sliced peppers in a creamy golden curry.

Jerk Meatballs In Coconut Curry Sauce

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  • Author: Aneta
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x

Description

Jerk Meatballs In Coconut Curry Sauce are juicy ground chicken meatballs seasoned with bold jerk spices and simmered in a creamy, golden coconut curry sauce. This comforting, flavor-packed dinner is perfect served over rice for an easy yet impressive weeknight meal.

Ingredients

Scale

For the Jerk Chicken Meatballs

  • 1 ½ lbs ground chicken

  • 1 large egg

  • ½ cup seasoned panko breadcrumbs

  • 4 cloves garlic, finely minced

  • ¼ cup sliced scallions (plus more for garnish)

  • 2 tablespoons jerk seasoning (such as Walkerswood)

  • 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger

  • Kosher salt, to taste

  • 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-ounce) can full-fat coconut milk

For Serving (Optional)

  • Cooked rice

  • Sliced scallions

  • Fresh cilantro

Instructions

  1. In a large bowl, combine ground chicken, egg, panko, garlic, scallions, jerk seasoning, ginger, salt, and pepper. Mix gently until just combined.

  2. Form the mixture into 20–22 meatballs and set aside.

  3. Heat 2 tablespoons butter and olive oil in a large non-stick skillet over medium heat.

  4. Working in batches, brown the meatballs on all sides, about 3 minutes per side. Transfer to a plate.

  5. Carefully discard excess grease and wipe the skillet clean. Add remaining 1 tablespoon butter.

  6. Sauté shallot until soft, about 2–3 minutes. Add garlic and cook until fragrant, about 1 minute.

  7. Stir in bell peppers and cook until slightly softened, 2–3 minutes.

  8. Add curry powder and toast for 1 minute, stirring constantly.

  9. Pour in coconut milk and stir to combine. Bring to a brief boil, then reduce heat to low.

  10. Return meatballs to the skillet, spoon sauce over them, cover, and simmer for 20–25 minutes, until meatballs reach 165°F.

  11. Serve hot over rice and garnish with scallions or cilantro if desired.

Notes

Do not overmix the meatball mixture to keep the chicken meatballs tender.

Adjust jerk seasoning based on heat preference.

Leftovers taste even better the next day and store well for meal prep.

  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Caribbean-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 485 kcal
  • Sugar: 5 g
  • Sodium: 720 mg
  • Fat: 32 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 2 g
  • Protein: 32 g
  • Cholesterol: 135 mg

Find it online: https://chickenmagicrecipes.com/jerk-meatballs-in-coconut-curry-sauce/