Description
A delicious fusion of jerk chicken flavors transformed into meatballs served with a creamy coconut curry sauce.
Ingredients
Scale
- 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
- 1 tbsp unsalted butter (for sauce)
- 1 shallot, chopped
- 3 garlic cloves, minced (for sauce)
- 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
- Cooked rice (to serve)
- Sliced scallions (to serve)
Instructions
- Combine chicken, egg, panko, garlic, scallions, jerk seasoning, ginger, salt, and pepper in a large bowl. Mix gently.
- Roll mixture into 20–22 meatballs.
- Heat butter and oil in a skillet. Brown meatballs in batches, 3 minutes per side. Set aside.
- Melt butter in the same skillet. Sauté shallot for 2–3 minutes, then add garlic and cook for 1 minute more.
- Add bell peppers to the skillet and cook for 2–3 minutes.
- Stir in curry powder and toast for 1 minute.
- Pour coconut milk into the skillet, bring to a boil, then reduce to low.
- Return meatballs to the pan, spoon sauce over, cover, and simmer for 20–25 minutes.
- Serve hot with rice and garnish with sliced scallions.
Notes
Store leftovers in an airtight container for up to 3 days in the fridge or freeze individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg