Name: Jerk Chicken Meatballs in Coconut Curry Sauce
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Caribbean
Ingredients: 1½ lbs (≈ 680 g) ground chicken; 1 large egg; ½ cup seasoned panko breadcrumbs; 4 cloves garlic, minced; ¼ cup scallions (green onions), sliced (plus extra for garnish); 2 tbsp jerk seasoning; 1 tsp ginger paste (or 2 tsp freshly grated ginger); Salt & freshly ground black pepper, to taste; 2 tbsp unsalted butter; 1 tbsp olive oil; 1 tbsp unsalted butter (for sauce); 1 shallot, finely chopped; 3 cloves garlic, minced; 1 small green bell pepper, thinly sliced; 1 small red bell pepper, thinly sliced; 3 tsp Jamaican curry powder; 1 (14‑ounce) can full‑fat coconut milk; Optional: cooked rice, extra scallions for serving

Juicy ground chicken meatballs seasoned with bold jerk spices and simmered in a velvety coconut curry sauce — this dish is my version of Caribbean-inspired comfort food. The blend of savory, spicy, and creamy flavors brings warmth and depth, making it a perfect weeknight dinner or a meal to impress guests. Jerk Chicken Meatballs in Coconut Curry Sauce

Why You’ll Love This Recipe

I love how this recipe turns simple ground chicken into something spectacular. The meatballs are tender and flavorful, while the sauce is rich, slightly spicy, and full of aromatic curry and coconut. It’s all cooked in one skillet, which means less cleanup. Plus, it pairs beautifully with fluffy rice, making it a satisfying and well-rounded meal. If I’m craving something hearty with a little tropical flair, this is my go-to.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1½ lbs (≈ 680 g) ground chicken
1 large egg
½ cup seasoned panko breadcrumbs
4 cloves garlic, minced
¼ cup scallions (green onions), sliced (plus extra for garnish)
2 tbsp jerk seasoning
1 tsp ginger paste (or 2 tsp freshly grated ginger)
Salt & freshly ground black pepper, to taste
2 tbsp unsalted butter
1 tbsp olive oil
1 tbsp unsalted butter (for sauce)
1 shallot, finely chopped
3 more cloves garlic, minced
1 small green bell pepper, thinly sliced
1 small red bell pepper, thinly sliced
3 tsp Jamaican curry powder
1 (14‑ounce) can full‑fat coconut milk
For serving (optional): cooked rice, extra scallions

directions

I start by mixing the ground chicken, egg, panko, garlic, scallions, jerk seasoning, ginger, salt, and pepper in a large bowl. I’m careful not to overmix — that keeps the meatballs tender.
I form about 20–22 meatballs using a scooper or just rolling them lightly with my hands.
In a large nonstick skillet over medium heat, I melt the butter with olive oil and brown the meatballs in batches for about 3 minutes per side. Once browned, I set them aside.
I discard any excess fat from the skillet and add more butter. Then, I sauté the chopped shallot for 2–3 minutes until softened, followed by garlic for another minute.
I toss in the sliced bell peppers and cook them until just soft, about 2–3 minutes.
Next, I stir in the Jamaican curry powder and toast it for a minute to bring out the flavor.
I pour in the coconut milk, give everything a good stir, and bring it to a gentle boil before reducing the heat.
I return the meatballs to the skillet, spoon some sauce over them, cover the pan, and let it all simmer for 20–25 minutes, or until the meatballs are cooked through and reach 165 °F (74 °C).
To finish, I serve everything hot over rice, topped with extra scallions if I have them.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Variations

I sometimes add a touch of honey or brown sugar to the sauce for a slightly sweet balance.
For extra kick, I include a chopped scotch bonnet pepper in the sauce.
If I don’t have Jamaican curry powder, I mix regular curry powder with a pinch of allspice and thyme.
I occasionally swap out the bell peppers for zucchini or spinach depending on what’s in my fridge.

storage/reheating

I keep any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I gently warm them on the stovetop over low heat or in the microwave, making sure to stir halfway so everything heats evenly. If the sauce thickens too much, I just add a splash of water or coconut milk to loosen it up.

FAQs

How spicy are these jerk chicken meatballs?

That depends on the jerk seasoning I use. Most store-bought blends are moderately spicy, but I can always adjust the heat by using more or less of it.

Can I make the meatballs ahead of time?

Absolutely. I like to prepare and shape the meatballs a day in advance and keep them covered in the fridge until I’m ready to cook.

What’s the best kind of coconut milk to use?

I always go for full-fat canned coconut milk. It gives the sauce a creamy texture and rich flavor that light versions just can’t match.

Can I freeze the leftovers?

Yes, I freeze the cooked meatballs in their sauce for up to 2 months. When I’m ready to eat, I thaw them overnight in the fridge and reheat gently on the stove.

What should I serve with this dish?

I usually serve it over white rice, but it’s also great with coconut rice, quinoa, or even mashed potatoes for a twist.

Conclusion

This jerk chicken meatballs in coconut curry sauce recipe is one of those meals that feels special without requiring hours in the kitchen. It brings bold Caribbean flavor and a creamy richness that’s both comforting and exciting. Whether I’m meal prepping or cooking for guests, it always hits the spot.