Jerk Meatballs in Coconut Curry Sauce

Jerk Meatballs in Coconut Curry Sauce bring warm island spices and silky coconut together in one cozy dish. This recipe gives you spicy, juicy meatballs simmered in a creamy curry that smells like home and comfort. If you want something bold but easy on a weeknight, this fits the bill — and if you like a milder twist, try a lighter take like the turkey version I often turn to: turkey meatballs with a gentle sauce.

Why Make This Recipe

• Quick & Easy: you can have it on the table in about 40 minutes.
• Family Favorite: kids and adults enjoy the mild sweetness from the coconut with a gentle jerk kick.
• Budget-Friendly: simple pantry spices and ground meat keep costs low.
• One-Pot Comfort: fewer dishes, more time to sit and enjoy.

What makes this recipe stand out is the sweet, creamy coconut curry that soaks into soft meatballs. The smell of toasted spices and simmering coconut will make your kitchen feel warm and inviting. This dish brings comfort and a little adventure at the same time — perfect for family dinners or a small celebration.

Ingredients

For the meatballs:

• 1 lb (450 g) ground beef or a mix of beef and pork
• 1/2 cup breadcrumbs (or panko)
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 small onion, finely grated or chopped
• 2 tsp jerk seasoning (store-bought or homemade)
• 1 tsp salt and 1/2 tsp black pepper
• 2 tbsp vegetable oil (for frying)

For the coconut curry sauce:

• 1 tbsp oil or butter
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp curry powder (adjust to taste)
• 1 tsp ground allspice (optional, for jerk flavor)
• 1 can (14 oz / 400 ml) coconut milk, shaken
• 1/2 cup chicken or vegetable stock
• 1 tbsp brown sugar or maple syrup
• 1 tbsp lime juice (fresh)
• Salt and pepper to taste

To serve:

• Fresh cilantro or parsley, chopped
• Lime wedges
• Rice, quinoa, or warm flatbreads

Notes: use unsalted butter if adding, and regular breadcrumbs work fine. For a gluten-free version, use gluten-free breadcrumbs.

How to Make Jerk Meatballs in Coconut Curry Sauce

1. Preheat the oven to 375°F (190°C) if you plan to finish meatballs in the oven. This keeps them warm and helps them hold shape.

• Tip: preheating saves time later.

1. Mix the meatball ingredients in a bowl: ground meat, breadcrumbs, egg, garlic, onion, jerk seasoning, salt, and pepper. Handle gently to keep meatballs tender.

• Why this matters: overworking makes meatballs tough.

1. Shape the mixture into 1- to 1.5-inch meatballs and set them on a tray. Aim for even sizes so they cook uniformly.
2. Heat 2 tbsp oil in a large skillet over medium-high heat. Brown the meatballs on all sides, about 6–8 minutes total. You don’t need to cook them through; just get a good sear. Remove and set aside.

• Tip: a golden crust adds flavor and texture.

1. In the same skillet, lower heat to medium and add 1 tbsp oil or butter. Sauté the onion and bell pepper until soft and sweet, about 4–5 minutes.
2. Add garlic, ginger, curry powder, and allspice. Stir for 30–60 seconds until fragrant — you should smell warm, toasty spices.
3. Pour in the coconut milk and stock, stir in brown sugar and lime juice, and bring the sauce to a gentle simmer. Taste and season with salt and pepper.
4. Return the browned meatballs to the skillet, nestling them into the sauce. Cover and simmer for 10–12 minutes, or transfer the skillet to the oven and bake for 10 minutes until meatballs are cooked through. The sauce will thicken slightly and cling to the meatballs.

• Tip: simmer gently; a low bubble keeps the coconut sauce creamy.

1. Finish with a squeeze of lime and a few chopped cilantro leaves for freshness. Give it a final stir so the flavors marry for a minute.

How to Serve Jerk Meatballs in Coconut Curry Sauce

• Serve over steamed jasmine rice or coconut rice and spoon extra sauce on top. Garnish with cilantro and lime wedges.
• Try them with warm flatbreads or naan for scooping — the curry makes a great dipping sauce.
• Pair with a simple green salad or roasted vegetables; for a surf-and-turf style night, serve alongside flaky fish like this coconut-lemon cod recipe: baked cod with coconut lemon cream sauce.

How to Store Jerk Meatballs in Coconut Curry Sauce

• Fridge: cool completely, then store in an airtight container for up to 3–4 days.
• Freezer: freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: gently warm on the stove over low heat, stirring occasionally, or microwave in short bursts until hot. Add a splash of stock or coconut milk if the sauce has thickened too much.

Tips to Make Jerk Meatballs in Coconut Curry Sauce

• Taste the sauce before adding meatballs; curry powders vary a lot in strength.
• Brown meatballs well for extra flavor, but finish gently in the sauce to keep them juicy.
• Use full-fat coconut milk for a creamier sauce.
• If the sauce is too thin, simmer uncovered for a few minutes; too thick, add a little stock.

Variation

• Gluten-free: use gluten-free breadcrumbs or ground oats.
• Vegetarian: swap meatballs for baked chickpea or lentil balls and simmer them in the same coconut curry sauce for a plant-based option.

FAQs

Can I make these meatballs ahead of time?

Yes. Make and cook the meatballs, then cool and store them in the fridge for up to 2 days. Reheat gently in the sauce before serving so they soak up flavor.

How can I reduce the spice level?

Reduce the jerk seasoning by half and use mild curry powder. You can also add a touch more coconut milk or a little yogurt at the end to calm the heat.

Can I bake the meatballs instead of frying?

Yes. Bake meatballs at 375°F (190°C) for 15–20 minutes until just cooked through, then add them to the simmering sauce to finish.

Will this work with ground turkey or chicken?

Absolutely. Ground turkey or chicken works fine; they are leaner, so watch cooking time and add a little extra moisture (like a splash of milk or an extra egg) to keep meatballs tender.

Conclusion

This Jerk Meatballs in Coconut Curry Sauce recipe brings cozy, bright flavors to your table with little fuss. The meatballs stay juicy and the sauce is rich and fragrant — a real weeknight winner that still feels special. If you want a different take or extra tips, you can see another version and notes from a tested recipe at Jerk Meatballs In Coconut Curry Sauce – Butter Be Ready. Please leave a comment and a star rating if you try this, and share the recipe on Pinterest or Facebook so others can make it too. What twist did you try? Let us know below!

Jerk Meatballs in Coconut Curry Sauce

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• Author: chef-ava
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free

Print Recipe

Description

Spicy, juicy meatballs simmered in a creamy coconut curry sauce, bringing warm island spices to your table.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef or a mix of beef and pork
• 1/2 cup breadcrumbs (or panko)
• 1 large egg, beaten
• 2 cloves garlic, minced
• 1 small onion, finely grated or chopped
• 2 tsp jerk seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil (for frying)
• 1 tbsp oil or butter
• 1 small onion, thinly sliced
• 1 red bell pepper, sliced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1–2 tbsp curry powder
• 1 tsp ground allspice (optional)
• 1 can (14 oz / 400 ml) coconut milk, shaken
• 1/2 cup chicken or vegetable stock
• 1 tbsp brown sugar or maple syrup
• 1 tbsp lime juice (fresh)
• Salt and pepper to taste
• Fresh cilantro or parsley, chopped (for serving)
• Lime wedges (for serving)
• Rice, quinoa, or warm flatbreads (for serving)

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Instructions

1. Preheat the oven to 375°F (190°C) if you plan to finish meatballs in the oven.
2. In a bowl, mix ground meat, breadcrumbs, egg, garlic, onion, jerk seasoning, salt, and pepper. Handle gently to keep meatballs tender.
3. Shape into 1- to 1.5-inch meatballs and set on a tray.
4. Heat 2 tbsp oil in a skillet over medium-high heat. Brown the meatballs on all sides, about 6–8 minutes. Remove and set aside.
5. In the same skillet, lower heat to medium and add 1 tbsp oil or butter. Sauté onion and bell pepper until soft, about 4–5 minutes.
6. Add garlic, ginger, curry powder, and allspice. Stir for 30–60 seconds until fragrant.
7. Pour in coconut milk and stock, stir in brown sugar and lime juice, and bring to a gentle simmer. Season with salt and pepper.
8. Return browned meatballs to the skillet and simmer for 10–12 minutes or bake in the oven for 10 minutes until cooked through.
9. Finish with a squeeze of lime and chopped cilantro before serving over rice or with flatbreads.

Notes

Use unsalted butter if adding and regular breadcrumbs work fine. For a gluten-free version, use gluten-free breadcrumbs.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking, Frying
• Cuisine: Caribbean

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 8g
• Sodium: 650mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 80mg