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Jerk Beef Meatballs in Creamy Coconut Curry Recipe

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4.3 from 78 reviews

Experience vibrant Caribbean flavors with these juicy jerk beef meatballs simmered in a rich and creamy coconut curry sauce. Perfectly spiced and tender, these meatballs are cooked in a skillet and finished by simmering in a fragrant curry sauce made with coconut milk, bell peppers, and Jamaican curry powder. Serve with rice and garnished with scallions for a comforting Island-inspired meal that comes together quickly.

Ingredients

For the jerk meatballs:

  • 1 1/2 lbs ground beef (80/20 preferred for juiciness)
  • 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 (e.g., Walkerswood)
  • 1 teaspoon ginger paste or 2 teaspoons freshly grated ginger
  • Kosher salt and freshly ground black pepper, to taste
  • 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

For serving (optional):

  • Cooked rice
  • Sliced scallions

Instructions

  1. Prepare the meatball mixture: In a large bowl, combine ground beef, egg, seasoned panko breadcrumbs, minced garlic, sliced scallions, jerk seasoning, ginger paste or grated ginger, kosher salt, and freshly ground black pepper. Gently mix with your hands until just combined to avoid making the meatballs tough.
  2. Shape the meatballs: Using a medium spring-loaded scoop or your hands, form about 20 to 22 meatballs. Roll each lightly between your palms to form smooth balls and place them on a baking sheet or a large plate, spaced apart.
  3. Sear the meatballs: Heat 2 tablespoons unsalted butter and 1 tablespoon olive oil in a large nonstick skillet over medium heat. When the butter starts sizzling, add the meatballs in batches, making sure not to overcrowd the pan. Cook each side for about 3 minutes, or until browned and lightly crispy. Transfer seared meatballs to a clean plate and repeat until all are browned.
  4. Prepare the coconut curry sauce: Carefully discard excess grease from the skillet and wipe it clean. Return skillet to the stove over medium heat and melt 1 tablespoon unsalted butter. Add the finely chopped shallot and sauté until tender, about 2 to 3 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute.
  5. Add vegetables and spices: Add the thinly sliced green and red bell peppers to the skillet and cook until slightly softened, about 2 to 3 minutes. Sprinkle in the Jamaican curry powder, stirring continuously to toast the spices until fragrant, about 1 minute.
  6. Simmer in coconut milk: Pour in the full-fat coconut milk and stir to combine thoroughly. Bring the sauce briefly to a boil, then reduce the heat to low for gentle simmering.
  7. Cook meatballs in sauce: Return the seared meatballs to the skillet in a single layer, spooning sauce over each one to coat. Cover the skillet with a lid and simmer gently for 20 to 25 minutes, or until the meatballs are cooked through with an internal temperature of 160°F.
  8. Serve and garnish: Serve the jerk beef meatballs hot over cooked rice, garnished with additional sliced scallions if desired. Enjoy your Caribbean-inspired meal!

Notes

  • Use ground beef with some fat content (such as 80/20) for juicier meatballs.
  • Do not overmix the meatball mixture to keep them tender and moist.
  • Store leftovers in an airtight container refrigerated for up to 3 days.
  • Reheat leftovers gently over the stovetop or microwave to avoid drying out the meatballs.

Find it online: https://flavorspath.com/jerk-beef-meatballs-in-creamy-coconut-curry-recipe/