Jerk Meatballs In Coconut Curry Sauce Recipe
If you are craving a vibrant, unforgettable dish that perfectly balances bold spices with rich creaminess, then Jerk Meatballs In Coconut Curry Sauce is the culinary adventure you need. This recipe combines the fiery, aromatic flavors of authentic jerk seasoning with a luscious coconut curry sauce, creating meatballs that are as juicy and tender as they are bursting with taste. Each bite delivers a punch of island-inspired warmth and comfort that feels like a hug from a close friend, making it an absolute must-try whether for weeknight dinners or special gatherings.

Ingredients You’ll Need
The magic of Jerk Meatballs In Coconut Curry Sauce begins with a simple but thoughtfully chosen list of ingredients. Each element plays a key role, from the perfectly spiced pork meatballs to the creamy, pepper-studded curry sauce that ties everything together with a hint of tropical sweetness.
- Ground pork: The ideal protein base, tender and flavorful, perfect for juicy meatballs.
- Egg: Acts as a binder, ensuring your meatballs hold their shape during cooking.
- Seasoned panko breadcrumbs: Light and airy, adding just the right texture to the meatballs.
- Garlic cloves: Finely minced garlic infuses the meat and sauce with deep, savory flavor.
- Sliced scallions: Fresh, mild onion flavor that brightens up the meat mixture and garnishes the final dish.
- Jerk seasoning: The hero of this dish, packed with spices like allspice, thyme, and pepper for authentic Jamaican heat.
- Ginger paste or freshly grated ginger: Adds a warm, zesty undertone to both the meatballs and sauce.
- Kosher salt and black pepper: Essential seasonings for balanced flavor and seasoning.
- Unsalted butter: Used at two points in the recipe to add richness and a velvety texture.
- Olive oil: Helps to brown the meatballs beautifully without overwhelming the flavors.
- Shallot: Provides a sweet, delicate flavor base when sautéed in the sauce.
- Green and red bell peppers: Colorful and sweet, they soften in the sauce adding a fresh crunch and vibrancy.
- Jamaican curry powder: Adds a distinct, fragrant spiciness that complements the jerk seasoning.
- Full-fat coconut milk: The key ingredient that makes the sauce luxuriously creamy and rich with a touch of tropical sweetness.
- Rice and extra scallions for serving: Perfect accompaniments to soak up that incredible sauce and add an extra fresh bite.
How to Make Jerk Meatballs In Coconut Curry Sauce
Step 1: Prepare the Meatball Mixture
In a large bowl, combine the ground pork, egg, breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger, and a pinch of salt and pepper. The key here is to gently mix everything just until combined—overworking the meat can make the meatballs tough. This blend of spices and fresh aromatics creates the bursting flavor that sets these meatballs apart.
Step 2: Shape the Meatballs
Using a medium-sized spring-loaded scooper makes the process neat and consistent, aiming for about 20 to 22 meatballs. Roll each gently in your palm until smooth—this ensures even cooking and a pleasing texture when you bite into them.
Step 3: Brown the Meatballs
Heat butter and olive oil in a large non-stick skillet over medium heat, then add a batch of meatballs without overcrowding. Fry each side for about three minutes until golden and lightly crisp. Browning seals in flavor and adds a lovely caramelized texture that compliments the creamy curry sauce perfectly.
Step 4: Sauté Aromatics and Peppers
After removing the meatballs, discard the excess grease and wipe your skillet clean to avoid a greasy sauce. Melt remaining butter in the pan, then add shallots and saute until tender. Toss in the garlic and cook until fragrant before adding sliced green and red bell peppers. The softened peppers bring a subtle sweetness and a great pop of color here.
Step 5: Build the Coconut Curry Sauce
Sprinkle in the Jamaican curry powder and stir vigorously to toast the spices and unleash their aroma. Pour in the creamy coconut milk, stirring to combine. As it heats up, the sauce thickens slightly and becomes rich — the perfect cozy bath for your jerk meatballs.
Step 6: Simmer Meatballs in Sauce
Nestle the browned meatballs gently into the simmering sauce, spooning some of the curry over each. Place a lid on the skillet and let the meatballs bubble away on the lowest heat for 20 to 25 minutes until perfectly cooked, tender, and infused with the flavors of the sauce. The internal temperature for pork should reach 160°F to ensure doneness.
Step 7: Serve and Enjoy
Serve your Jerk Meatballs In Coconut Curry Sauce piping hot with fluffy rice to soak up that luscious sauce. Garnish with extra sliced scallions for a fresh, pop of green and crunch. The combination of spicy, creamy, and fresh makes every bite an absolute delight.
How to Serve Jerk Meatballs In Coconut Curry Sauce

Garnishes
A sprinkle of fresh scallions adds a bright contrast in both flavor and texture to balance the richness of the curry sauce. You could also add a handful of chopped fresh cilantro or a squeeze of lime juice to elevate the whole dish with additional layers of freshness.
Side Dishes
Beyond the classic steamed jasmine or basmati rice, try serving these meatballs alongside creamy coconut rice or even a fragrant turmeric rice to continue the vibrant color and flavor palette. For a lighter option, a crisp green salad with a citrus vinaigrette can provide a refreshing offset to the dish’s richness.
Creative Ways to Present
For dinner parties, arrange the meatballs attractively on a large platter with small bowls of sauce for dipping or drizzling. You could also scoop them over soft polenta or buttered noodles for a fusion twist. Don’t forget to provide extra napkins—these meatballs are irresistibly messy in the best way!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your leftover jerk meatballs in coconut curry sauce to an airtight container. They keep wonderfully in the refrigerator for up to 3 days, allowing you to enjoy the rich flavors without reinventing the wheel.
Freezing
You can freeze the meatballs and sauce together to lock in all that deliciousness. Place them in a freezer-safe container, making sure to leave some headspace for expansion. Frozen, they will last up to 2 months—perfect for effortless future meals.
Reheating
Reheat gently on the stove over low heat to prevent the sauce from breaking, stirring occasionally until hot throughout. Adding a splash of water or coconut milk can help restore a creamy texture if the sauce has thickened too much during storage.
FAQs
Can I use other meats for the jerk meatballs?
Absolutely! While ground pork offers great flavor and juiciness, you can substitute ground chicken, turkey, or even beef. Keep in mind cooking times and fat content may vary slightly, so monitor closely to avoid drying out.
Is jerk seasoning very spicy?
Jerk seasoning typically packs a moderate heat level with an aromatic blend of spices, including allspice, thyme, and Scotch bonnet peppers. You can adjust the intensity by adding more or less seasoning depending on your spice preference.
Can I make the sauce vegan?
To create a vegan version, consider substituting the meatballs with seasoned plant-based alternatives or chickpea balls and using coconut oil instead of butter. The sauce itself is fully plant-based, made creamy by coconut milk.
What type of rice pairs best with this dish?
Long-grain jasmine or basmati rice works beautifully because their fluffy, fragrant qualities complement the rich curry sauce without overpowering it. Coconut rice is another excellent choice for an extra tropical touch.
How do I know when the meatballs are fully cooked?
The safest method is to use a meat thermometer; pork meatballs should reach an internal temperature of 160°F. The meatballs should also be firm to the touch and no longer pink inside.
Final Thoughts
If you want to bring a little sunshine and spice into your kitchen, I can’t recommend Jerk Meatballs In Coconut Curry Sauce enough. This recipe feels like a warm, flavorful escape wrapped up into bite-sized goodness. Whether for a cozy family dinner or a festive gathering, these meatballs deliver a taste experience that will have everyone coming back for seconds. Grab your ingredients, have fun with the process, and enjoy the beautiful, vibrant flavors of this Caribbean-inspired dish!
PrintJerk Meatballs In Coconut Curry Sauce Recipe
These Jerk Meatballs in Coconut Curry Sauce combine spicy, flavorful Jamaican jerk-seasoned pork meatballs simmered in a rich and creamy coconut curry sauce. Paired with bell peppers and aromatic spices, this dish offers a perfect balance of heat and creaminess that is perfect served over rice for a comforting meal.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 20–22 meatballs, serves 4-6 1x
- Category: Main Course
- Method: Pan-frying and simmering
- Cuisine: Jamaican
- Diet: Halal
Ingredients
For the Meatballs
- 1 1/2 lbs ground pork
- 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 recommended)
- 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
- Kosher salt and freshly ground black pepper, to taste
For Cooking the Meatballs
- 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
To Serve
- Cooked rice, as desired
- Sliced scallions for garnish
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine ground pork, egg, seasoned panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger paste, and salt and pepper to taste. Use your hands to gently mix everything together until just combined, being careful not to overwork the meat to keep the meatballs tender.
- Form the Meatballs: Using a medium spring-loaded scooper, portion out about 20 to 22 meatballs. Roll each portion gently in the palm of your hands until smooth and uniform in size. Set the formed meatballs on a baking sheet or large plate.
- Brown the Meatballs: Heat 2 tablespoons of unsalted butter with 1 tablespoon olive oil in a large non-stick skillet over medium heat. When the butter and oil are sizzling, add the meatballs in batches, making sure not to overcrowd the pan. Cook each side for about 3 minutes or until nicely browned and slightly crisp. Remove the browned meatballs and place them on a clean baking sheet or plate.
- Prepare the Sauce Base: Carefully discard excess grease from the skillet and wipe it clean. Return the skillet to the stove and melt 1 tablespoon of unsalted butter over medium heat. Add the chopped shallot and sauté for 2 to 3 minutes until tender. Add minced garlic and cook for another minute until fragrant. Stir in the thinly sliced green and red bell peppers and cook for 2 to 3 minutes until softened.
- Add Spices and Coconut Milk: Sprinkle in the Jamaican curry powder and stir continuously for about 1 minute to toast the spices and release their aroma. Pour in the entire can of full-fat coconut milk and stir well to combine. Bring the sauce to a gentle boil, then reduce the heat to the lowest setting to keep it warm.
- Simmer Meatballs in Sauce: Arrange all the browned meatballs in a single layer in the skillet with the sauce. Spoon some sauce over each meatball, cover the skillet with a lid, and let everything simmer gently for 20 to 25 minutes, until the meatballs are cooked through and reach an internal temperature of 160°F (71°C).
- Serve: Serve the jerk meatballs hot, spooned with the coconut curry sauce, alongside steamed rice. Garnish with additional sliced scallions if desired. Enjoy the flavorful and comforting dish immediately.
Notes
- Do not overmix the meatball mixture to keep meatballs tender and juicy.
- If you don’t have ginger paste, freshly grated ginger works just as well.
- Use full-fat coconut milk for a rich, creamy sauce.
- Adjust the amount of jerk seasoning and curry powder based on your preferred spice level.
- Ensure meatballs reach an internal temperature of 160°F for safe consumption.
- Serve with steamed white or brown rice to soak up the delicious sauce.
- Leftover meatballs and sauce can be refrigerated and reheated gently.
Nutrition
- Serving Size: 4 meatballs with sauce (approximately 200g)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 21 g
- Cholesterol: 110 mg
Keywords: jerk meatballs, coconut curry sauce, Jamaican recipe, pork meatballs, spicy meatballs, Caribbean cuisine