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Ingredients
Scale
- 1 1/2 lbs ground pork
- 1 large egg
- 1/2 cup seasoned panko breadcrumbs
- 4 cloves of garlic, finely minced
- 1/4 cup sliced scallions, plus more for garnish
- 2 tablespoons jerk seasoning (recommend 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
- 1 tablespoon unsalted butter
- 1 shallot, finely chopped
- 3 cloves of 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
- Rice (optional)
- Sliced scallions (optional)
Instructions
- Mix all meatball ingredients in a large bowl.
- Form into 20-22 meatballs and place on a baking sheet.
- Brown meatballs in a skillet with butter and olive oil for 3 minutes per side.
- Sauté shallots, garlic, and bell peppers in the same skillet.
- Add curry powder and coconut milk, bring to a boil and reduce heat.
- Return meatballs to skillet, cover, and simmer for 20-25 minutes.
Notes
Avoid overmixing the meatball mixture for tender meatballs.
Cook meatballs in batches for even browning.
Simmer sauce gently for enhanced flavor infusion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Caribbean
Nutrition
- Calories: 450
- Sugar: 3
- Sodium: 600
- Fat: 30
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 25
- Cholesterol: 90