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–+ servings

Jerk Chicken Meatballs with Coconut Curry Sauce

A delicious twist on traditional meatballs, combining the spice of jerk seasoning with the creamy goodness of coconut curry sauce. Perfect for family dinners or gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Caribbean
Servings 6 servings
Calories 370 kcal

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.

Notes

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.
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.

Nutrition

Serving: 1gCalories: 370kcalCarbohydrates: 16gProtein: 26gFat: 22gSaturated Fat: 12gSodium: 600mgFiber: 2gSugar: 3g
Keyword Coconut Curry, Comfort Food, Jerk Chicken, meatballs, Spicy
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