Why Make This Recipe
Jerk Chicken Meatballs with Coconut Curry Sauce is a delicious twist on traditional meatballs. This dish brings bold flavors together, combining the spice of jerk seasoning with the creamy goodness of coconut curry sauce. It’s perfect for a cozy family dinner or a fun gathering with friends. The combination of spices and the richness of coconut milk make this recipe an exciting meal that everyone will enjoy.
How to Make Jerk Chicken Meatballs with Coconut Curry Sauce
Ingredients
For the Meatballs:
- 1½ lbs ground chicken
- 1 large egg
- ½ cup seasoned panko breadcrumbs
- 4 garlic cloves, finely minced
- ¼ cup scallions, sliced
- 2 tbsp jerk seasoning
- 1 tsp ginger paste or 2 tsp grated fresh ginger
- Kosher salt and pepper, to taste
- 2 tbsp unsalted butter
- 1 tbsp olive oil
For the Coconut Curry Sauce:
- 1 tbsp unsalted butter
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 3 tsp Jamaican curry powder
- 1 can (14 oz) full-fat coconut milk
To Serve:
- Cooked rice
- Sliced scallions
Directions
- In a large bowl, combine the ground chicken, egg, panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger, salt, and pepper. Mix gently until everything is combined.
- Roll the mixture into 20–22 meatballs.
- Heat the unsalted butter and olive oil in a skillet over medium heat. Brown the meatballs in batches for about 3 minutes on each side. Once browned, set them aside.
- In the same skillet, melt another tablespoon of unsalted butter. Sauté the chopped shallot for 2–3 minutes until it becomes soft. Then, add the minced garlic and cook for 1 more minute.
- Add the sliced green and red bell peppers to the skillet and cook for about 2–3 minutes. Stir in the Jamaican curry powder and toast it for 1 minute.
- Pour in the can of coconut milk, bring to a boil, then reduce the heat to low.
- Return the meatballs to the pan and spoon the sauce over them. Cover the skillet and let it simmer for 20–25 minutes.
- Serve hot over cooked rice, garnished with sliced scallions.
How to Serve Jerk Chicken Meatballs with Coconut Curry Sauce
Serve these tasty meatballs hot over a bed of fluffy cooked rice. The coconut curry sauce perfectly complements the meatballs, soaking into the rice, making each bite delicious. Garnish with fresh sliced scallions for an added crunch and a pop of color.
How to Store Jerk Chicken Meatballs with Coconut Curry Sauce
To store leftover meatballs and sauce, let them cool to room temperature. Place them in an airtight container and refrigerate. They will keep well for up to 3 days. To reheat, simply warm them on the stove or in the microwave until heated through.
Tips to Make Jerk Chicken Meatballs with Coconut Curry Sauce
- Use fresh ginger for the best flavor in your meatballs.
- To keep the meatballs juicy, don’t overmix the meat mixture.
- You can adjust the spice level by adding more or less jerk seasoning based on your preference.
- For a lighter option, you can use ground turkey instead of ground chicken.
Variation
For a different twist, try adding chopped fresh cilantro or parsley to the meatball mixture. You can also swap out the bell peppers for your favorite vegetables, such as zucchini or carrots, for more color and texture in the sauce.
FAQs
Can I use store-bought meatballs instead?
Yes, you can use store-bought meatballs if you are short on time. Just heat them in the coconut curry sauce until warmed through.
How can I make this dish spicier?
Add more jerk seasoning or a dash of hot sauce to the coconut curry sauce for an extra kick.
Can I freeze leftovers?
Yes, you can freeze the cooked meatballs and sauce in an airtight container for up to 2 months. Reheat thoroughly before serving.
Jerk Chicken Meatballs with Coconut Curry Sauce
Ingredients
For the Meatballs
- 1.5 lbs ground chicken
- 1 large egg
- 0.5 cup seasoned panko breadcrumbs
- 4 cloves garlic, finely minced
- 0.25 cup scallions, sliced
- 2 tbsp jerk seasoning
- 1 tsp ginger paste or 2 tsp grated fresh ginger
- Kosher salt and pepper, to taste
- 2 tbsp unsalted butter for frying
- 1 tbsp olive oil for frying
For the Coconut Curry Sauce
- 1 tbsp unsalted butter
- 1 small shallot, chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 3 tsp Jamaican curry powder
- 1 can (14 oz) full-fat coconut milk
To Serve
- Cooked rice
- Sliced scallions
Instructions
Preparation
- In a large bowl, combine the ground chicken, egg, panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger, salt, and pepper. Mix gently until everything is combined.
- Roll the mixture into 20–22 meatballs.
Cooking
- Heat the unsalted butter and olive oil in a skillet over medium heat. Brown the meatballs in batches for about 3 minutes on each side. Once browned, set them aside.
- In the same skillet, melt another tablespoon of unsalted butter. Sauté the chopped shallot for 2–3 minutes until it becomes soft. Then, add the minced garlic and cook for 1 more minute.
- Add the sliced green and red bell peppers to the skillet and cook for about 2–3 minutes. Stir in the Jamaican curry powder and toast it for 1 minute.
- Pour in the can of coconut milk, bring to a boil, then reduce the heat to low.
- Return the meatballs to the pan and spoon the sauce over them. Cover the skillet and let it simmer for 20–25 minutes.
Serving
- Serve hot over cooked rice, garnished with sliced scallions.