Jerk Meatballs in Coconut Curry Sauce
#caribbean #meatballs #pork #curry #coconut #weeknight #one-pan
Big time Caribbean flavors with tender and juicy pork meatballs swimming in a creamy coconut curry sauce.
Ingredients
- 1.5 lbs ground pork
- 1 large egg
- 1/2 c seasoned panko breadcrumbs
- 4 cloves, finely minced garlic
- 0.25 cup, plus more for garnish sliced scallions
- 2 tbsp jerk seasoning
- 1 tsp ginger paste
- 2 tsp freshly grated ginger
- to taste kosher salt and freshly ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1, finely chopped shallot
- 3 cloves, minced garlic
- 1 small, thinly sliced green bell pepper
- 1 small, thinly sliced red bell pepper
- 1 tbsp Jamaican curry powder
- 1 14 oz can full-fat coconut milk
- for serving rice
- if desired sliced scallions
Cookware
- large bowl
- spring-loaded scooper
- baking sheet
- large non-stick skillet
- baking sheet
- lid
Steps
In a large bowl, combine ground pork, large egg, seasoned panko breadcrumbs, garlic, sliced scallions, jerk seasoning, ginger paste or freshly grated ginger, and kosher salt and freshly ground black pepper.
Use your hands to bring the meatball mixture together until just combined — careful not to overwork the meat.
Use a spring-loaded scooper to form about 20-22 meatballs. Roll in the palm of your hands until smooth. Place onto a baking sheet or large plate.
In a large non-stick skillet over medium heat, warm unsalted butter and olive oil. Once sizzling, add the meatballs. Work in batches — careful not to overcrowd.
Fry the meatballs until browned and lightly crisp, 3 minutes on each side. Place the seared meatballs onto a cleaned baking sheet and repeat until all are browned.
Carefully pour out the remaining grease in the skillet and wipe clean. Place the skillet back on the stove and add in unsalted butter.
Add in shallot and sauté until tender, 2-3 minutes. Toss in garlic and cook until fragrant, 1 minute.
Stir in green bell pepper and red bell pepper. Continue cooking until the peppers soften, 2-3 minutes.
Sprinkle in Jamaican curry powder and stir to toast the spice until fragrant, 1 minute.
Pour in full-fat coconut milk and stir to combine. Allow the sauce to come to a boil for 1 minute, then reduce the heat to the lowest setting.
Add all the meatballs into the sauce in a single layer. Spoon some of the sauce over each meatball.
Cover the skillet with a lid and let the meatballs and sauce simmer together 20-25 minutes. The internal temperature for pork doneness is right at 160°F.
Serve the jerk meatballs with coconut curry sauce immediately with rice and garnish with sliced scallions. Enjoy!