Jerk Meatballs in Coconut Curry Sauce
Spiced turkey meatballs with ginger, garlic, scallions and jerk seasoning over rice in a coconut curry sauce
Ingredients
For the meatballs:
- 1 1/2 lbs ground pork, chicken or turkey
- 1 large egg
- 1/2 cup panko flakes
- 4 garlic cloves minced
- 4 inch piece fresh ginger peeled and minced
- 1 jalapeno seeded and diced small
- 1/4 cup chopped scallions plus more sliced for serving
- 1-2 tbsp jerk seasoning depends on your spice mix. Add a smaller amount and cook up a bit of mix to taste, then add more if needed
- 1 tsp salt or more to taste
- oil for frying
For the sauce:
- 1 can coconut milk
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 tbsp oil
- 1-2 tsp Jamaican curry powder to taste
To serve:
- hot white rice
- sliced scallions
Instructions
- Combine the ground turkey, garlic, ginger, chopped scallions, jalapeno, panko, egg, jerk seasoning and salt. Combine well, then heat a skillet over medium heat and fry a small amount of the mix to check salt/seasoning level. This is my tip to making sure your meatballs are always full of flavor. Adjust seasoning as needed.
- Heat a deep skillet with lid over medium heat and add a few tbsp of oil. Form the meat into balls and place in the pan. Fry until browned on all sides, then remove to a plate. They don't need to be fully cooked as you will simmer them in the sauce.
- Heat another tbsp of oil in the pan and add in the peppers. Fry for a minute or two, then add the meatballs back in with the coconut milk, curry powder, and enough water to cover the meatballs about half way. Simmer this mixture for about 15-20 minutes, shaking the pan now and then to be sure the meatballs cook evenly. Taste the sauce and add more curry if needed.
- When ready, serve over hot rice topped with your sliced scallions.
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