Jerk Meatballs Coconut Curry Sauce

Name: Jerk Meatballs Coconut Curry Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Caribbean
Ingredients: 1.5 lbs ground pork; 1 large egg; 0.5 cup seasoned panko breadcrumbs; 4 cloves garlic, finely minced; 0.25 cup sliced scallions, plus more for garnish; 2 tablespoons jerk seasoning; 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; 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; rice; sliced scallions

Recipe by Jordan Avery · Updated May 2026

These tender jerk-spiced pork meatballs swim in a rich, creamy coconut curry sauce—like a cozy island hug on a plate. Serve them over rice with a sprinkle of fresh scallions for a simple, satisfying meal.

⏱ 50 mins

Caribbean

Servings 4

Ingredients

1.5 lbsground pork

1 largeegg

0.5 cupseasoned panko breadcrumbs

4 clovesgarlic, finely minced

0.25 cupsliced scallions, plus more for garnish

2 tablespoonsjerk seasoning

1 teaspoonginger paste or 2 teaspoons freshly grated ginger

kosher salt, to taste

freshly ground black pepper, to taste

2 tablespoonsunsalted butter

1 tablespoonolive oil

1 tablespoonunsalted butter

1 shallot, finely chopped

3 clovesgarlic, minced

1 smallgreen bell pepper, thinly sliced

1 smallred bell pepper, thinly sliced

3 teaspoonsJamaican curry powder

1 (14-ounce) can full-fat coconut milk

rice

sliced scallions

Nutrition

450.5 caloriesCalories

Per serving · Values are estimates

Instructions

In a big bowl, mix together the ground pork, egg, breadcrumbs, chopped garlic, sliced scallions, jerk seasoning, grated ginger, and a pinch of salt and pepper. Stir gently with your hands just until everything comes together—don’t overmix or the meatballs will get tough.

Scoop out about 2 tablespoons of the pork mixture and roll it into a ball between your palms. Make about 20–22 meatballs this way, placing them on a clean plate or baking sheet as you go.

Heat 2 tablespoons of butter and olive oil in a large non-stick skillet over medium heat. Brown the meatballs in batches—about 3 minutes per side—until they’re golden and just firm. Transfer them to a clean plate when done.

Pour off any leftover grease from the skillet, then wipe it clean with a paper towel. Return the skillet to the stove, add the remaining butter, and melt it over medium heat. Cook the shallots for 2–3 minutes, stirring, until soft and translucent. Add the garlic and cook for 1 minute until it smells amazing. Toss in the bell peppers and cook another 2–3 minutes, until they soften up a bit.

Sprinkle the curry powder into the skillet and stir for about 1 minute, letting it toast and wake up those warm, deep flavors. Pour in the coconut milk, stirring to scrape up any browned bits from the bottom. Bring everything to a gentle boil, then turn the heat way down to the lowest setting.

Carefully slide the browned meatballs into the simmering sauce, arranging them in a single layer. Spoon a little sauce over each one. Cover the skillet with a lid and let them bubble gently for 20–25 minutes, until the meatballs are cooked through and register 160°F on a meat thermometer.

Spoon the coconut curry sauce and meatballs over steamed rice and finish with a sprinkle of sliced scallions if you like. Serve right away while it’s hot and fragrant.