Ingredients
For the Meatballs
- 1½ lbs ground chicken
- 1 large egg
- ½ cup seasoned panko breadcrumbs
- 4 garlic cloves, finely minced
- ¼ cup scallions, sliced
- 2 tbsp jerk seasoning
- 1 tsp ginger paste or 2 tsp grated fresh ginger
- Kosher salt and pepper, to taste
- 2 tbsp unsalted butter
- 1 tbsp olive oil
For the Coconut Curry Sauce
- 1 tbsp unsalted butter
- 1 shallot, chopped
- 3 garlic cloves, minced
- 1 small green bell pepper, sliced
- 1 small red bell pepper, sliced
- 3 tsp Jamaican curry powder
- 1 can (14 oz) full-fat coconut milk
To Serve
- Cooked rice
- Sliced scallions
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground chicken, egg, seasoned panko breadcrumbs, finely minced garlic, sliced scallions, jerk seasoning, ginger paste or grated ginger, kosher salt, and pepper. Mix gently until all ingredients are evenly incorporated, being careful not to overmix to keep the meatballs tender.
- Form the meatballs: Roll the mixture into 20 to 22 evenly sized meatballs, ensuring they are compact but not tightly packed.
- Brown the meatballs: Heat unsalted butter and olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for about 3 minutes on each side until they develop a golden crust. Remove the browned meatballs from the skillet and set aside.
- Make the curry base: In the same skillet, add 1 tablespoon of unsalted butter. Sauté the chopped shallot for 2 to 3 minutes until softened, then add the minced garlic and cook for 1 minute more until fragrant.
- Add vegetables and spices: Add the sliced green and red bell peppers to the skillet and cook for 2 to 3 minutes until slightly tender. Stir in the Jamaican curry powder and toast it in the pan for 1 minute to release its flavors.
- Incorporate coconut milk: Pour in the full-fat coconut milk and bring the mixture to a gentle boil over medium heat. Once boiling, reduce the heat to low to maintain a simmer.
- Simmer meatballs in the sauce: Return the browned meatballs to the skillet, spoon sauce over them, cover the pan with a lid, and let them simmer gently for 20 to 25 minutes. This allows the meatballs to cook through and absorb the rich coconut curry flavors.
- Serve: Spoon the coconut curry meatballs and sauce over cooked rice. Garnish with additional sliced scallions and serve hot for a satisfying meal.
Notes
- Use seasoned panko breadcrumbs for added flavor; plain panko can be seasoned with salt and pepper if preferred.
- Adjust the amount of Jamaican curry powder to suit your spice preference.
- Ground chicken can be substituted with ground turkey or pork if desired.
- For a spicier kick, add a chopped scotch bonnet pepper when sautéing the shallot.
- This dish pairs well with jasmine or basmati rice for optimal flavor absorption.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean