Jerk Chicken Meatballs
This spicy jerk chicken meatballs recipe features tender meatballs in a creamy coconut lime curry sauce. Perfectly balanced with warmth from jerk seasoning and brightness from lime and ginger, it’s a fuss-free, flavorful dish everyone will love.
Ingredients
Main ingredients
- 1 lb ground chicken lean
- 2 cloves garlic minced
- 1 tablespoon jerk seasoning
- ¼ cup breadcrumbs
- 1 egg
- ¼ cup green onions chopped
- 1 tablespoon olive oil
- 1 can (14 oz) coconut milk
- 1 tablespoon lime juice
- 1 teaspoon grated ginger
- to taste salt and pepper
Instructions
Instructions
- Mix ground chicken, garlic, jerk seasoning, breadcrumbs, egg, green onions, salt, and pepper in a large bowl until well combined.
- Form mixture into small, bite-sized meatballs about an inch wide.
- Heat olive oil in a skillet over medium heat and brown meatballs on all sides until golden crust forms.
- Transfer browned meatballs to a baking dish and bake in preheated oven at 375°F for 15 minutes.
- Simmer coconut milk, lime juice, and grated ginger in a saucepan over low heat until slightly thickened.
- Pour the coconut lime curry sauce over baked meatballs and serve warm.
- Optional: Serve with rice or steamed vegetables to soak up extra sauce.
- For faster prep, use pre-minced garlic and make meatball mix ahead of time, storing in fridge for up to one day.
- Use quick release on pressure cooker to speed cooking if desired, but be cautious of hot steam.
Notes
Serve warm with rice or veggies. Leftovers keep 3-4 days in fridge or freeze cooked meatballs without sauce for up to 3 months. Reheat gently to maintain moisture.