Name: Jerk Chicken Meatballs with Coconut Curry Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: caribbean
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

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If you’re craving bold Caribbean flavors wrapped up in a cozy, comforting dish, these jerk chicken meatballs with coconut curry sauce are about to become your new favorite recipe. Juicy ground chicken meatballs packed with jerk seasoning and aromatic ginger are pan-fried until golden, then simmered in a rich, creamy coconut curry sauce. It’s spicy, savory, sweet, and deeply satisfying all in one bite.

This dish is perfect for serving over rice or with warm flatbread to soak up every drop of the flavorful sauce. It’s a restaurant-quality meal made right at home—and it’s much easier than you’d think.

Jerk Chicken Meatballs with Coconut Curry Sauce

Why You’ll Love This Recipe

Full of bold, island-inspired flavors
Perfect balance of heat, creaminess, and spice
Juicy, tender meatballs made from lean ground chicken
Cozy, comforting, and great for weeknights or entertaining
Easily customizable with protein swaps or spice level adjustments
Meal-prep friendly and reheats beautifully

Tip: You can find a full list of ingredients and measurements in the recipe card below.

Ingredients

For the Jerk Chicken Meatballs

1½ lbs ground chicken
1 large egg
½ cup seasoned panko breadcrumbs
4 cloves garlic, finely minced
¼ cup sliced scallions (plus more for garnish)
2 tablespoons jerk seasoning (such as 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

To Serve

Steamed rice
Sliced scallions (optional garnish)

Instructions

Make the Meatballs
In a large bowl, combine the ground chicken, egg, breadcrumbs, garlic, scallions, jerk seasoning, ginger, salt, and pepper. Mix gently with your hands until just combined. Don’t overwork the meat or it may become dense.

Use a medium cookie scoop or spoon to portion out 20–22 meatballs. Roll them gently with your palms until smooth and place on a large plate or tray.

Brown the Meatballs
Heat 2 tablespoons butter and the olive oil in a large non-stick skillet over medium heat. Once hot and sizzling, add the meatballs in batches, being careful not to overcrowd. Sear for about 3 minutes per side, until golden brown and lightly crisp. Transfer browned meatballs to a clean plate and repeat with remaining batches.

Make the Coconut Curry Sauce
Pour out excess grease from the skillet and wipe it clean. Add 1 tablespoon butter and sauté the chopped shallot for 2–3 minutes until soft. Add garlic and cook until fragrant, about 1 minute more.

Stir in the sliced bell peppers and cook until just softened, about 2–3 minutes. Sprinkle in the Jamaican curry powder and stir to toast the spice for about 1 minute.

Pour in the coconut milk and stir everything to combine. Bring to a gentle boil for 1 minute, then reduce the heat to low.

Simmer the Meatballs
Nestle the meatballs into the sauce in a single layer. Spoon sauce over the tops, cover the skillet with a lid, and let them simmer gently for 20–25 minutes until fully cooked through (internal temp should reach 160°F).

Serve
Serve hot over rice or with flatbread, and garnish with sliced scallions if desired. Enjoy immediately while the sauce is silky and warm.

Variations

Use ground turkey or pork instead of chicken
Add chopped spinach or kale to the sauce for extra veggies
Make it dairy-free by omitting butter or using a vegan butter substitute
Use a mild jerk seasoning for less heat or add Scotch bonnet sauce for more fire
Serve with cauliflower rice or quinoa for a low-carb option

Heating and Storage

Storage
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days.

Reheating
Reheat on the stovetop over low heat, stirring occasionally, or microwave in short intervals until heated through.

Freezing
Meatballs and sauce freeze well. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently.

Frequently Asked Questions

Can I use store-bought jerk seasoning?

Yes, store-bought jerk seasoning like Walkerswood works great. Adjust quantity based on heat preference.

Is this dish very spicy?

It can be! Adjust the jerk seasoning and curry powder to control the heat.

Can I bake the meatballs instead of frying?

Yes, bake them at 400°F (200°C) for 18–20 minutes, then finish in the sauce.

What curry powder should I use?

Use Jamaican-style curry powder for the most authentic flavor. It’s typically more vibrant and aromatic than other types.

Can I make this dairy-free?

Yes, use oil instead of butter and ensure your breadcrumbs are dairy-free.

Can I make it ahead of time?

Absolutely. This dish gets even better as the flavors meld. Reheat gently on the stove.

What can I serve with this?

Rice is traditional, but it’s also great with roti, naan, or over mashed sweet potatoes.

Can I use coconut cream instead of coconut milk?

Yes, just thin it with a bit of water to avoid an overly thick sauce.

Is this recipe gluten-free?

It can be if you use gluten-free panko and double-check all packaged ingredients.

How do I prevent the meatballs from falling apart?

Don’t skip the egg and breadcrumbs—they bind everything. Also, don’t over-handle the mixture.

Conclusion

These jerk chicken meatballs in coconut curry sauce are comfort food with a Caribbean twist. Bold in flavor, tender in texture, and swimming in a rich, spiced coconut sauce, they’ll transport your taste buds and leave you craving more. Whether for weeknight dinner or a casual dinner party, this dish brings warmth, flavor, and a little heat to the table in the best way possible.