Jerk Meatballs Recipe: A Spicy Twist on a Caribbean Classic

There’s something magical about the bold, fiery flavors of Jamaican jerk seasoning. Whether you’re hosting a weekend get-together, planning a Caribbean-themed dinner party, or simply looking to spice up your weekly menu, jerk meatballs are the perfect crowd-pleaser. These juicy, flavorful bites combine the earthy warmth of traditional jerk spices with the savory comfort of meatballs, making them a versatile addition to any occasion.

This recipe was born out of a deep appreciation for the rich culinary traditions of Jamaica. Jerk seasoning is more than just a blend of spices—it’s a cultural expression rooted in resilience and celebration. By marrying this iconic flavor profile with the universally loved meatball, this dish bridges cultures and palates in the most delicious way. Whether served as an appetizer, a main course over rice, or even in a slider bun, these jerk meatballs are sure to leave a lasting impression.

What Are Jerk Meatballs?

Jerk meatballs are ground meat (typically beef, pork, or a combination) rolled into balls and seasoned with classic jerk spices. The jerk seasoning, known for its spicy and aromatic profile, includes ingredients like allspice, thyme, Scotch bonnet peppers, garlic, and scallions. When incorporated into meatballs, it delivers a robust flavor punch that’s both savory and smoky with a touch of sweetness.

Unlike traditional Italian or Swedish meatballs, jerk meatballs thrive on heat and spice. They’re bold, aromatic, and incredibly satisfying. They can be baked, fried, or simmered in a rich jerk-infused sauce for extra depth of flavor.

Ingredients for Jerk Meatballs

For the Meatballs:

• 1 lb ground beef (or a mix of beef and pork)

• ½ cup breadcrumbs

• 1 egg

• 3 scallions, finely chopped

• 2 cloves garlic, minced

• 1 small onion, finely chopped

• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

• 1 teaspoon ground allspice

• ½ teaspoon cinnamon

• ½ teaspoon nutmeg

• 1–2 Scotch bonnet peppers, finely minced (adjust for heat preference)

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 tablespoon lime juice

For the Jerk Sauce (Optional but Recommended):

• 1 tablespoon vegetable oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 1 teaspoon fresh ginger, grated

• 2 teaspoons ground allspice

• 1 teaspoon cinnamon

• ½ teaspoon nutmeg

• 2 teaspoons brown sugar

• 1–2 Scotch bonnet peppers, chopped

• 1 tablespoon soy sauce

• 1 tablespoon white vinegar

• ½ cup chicken broth

• Salt to taste

How to Make Jerk Meatballs

Step 1: Prepare the Meatball Mixture

In a large mixing bowl, combine the ground meat, breadcrumbs, egg, scallions, garlic, onion, thyme, allspice, cinnamon, nutmeg, and Scotch bonnet peppers. Add in the soy sauce, brown sugar, salt, pepper, and lime juice. Use your hands to mix the ingredients thoroughly until evenly combined.

Pro Tip: Don’t overmix, or the meatballs may become dense.

Step 2: Shape and Chill

Roll the mixture into 1½-inch balls and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for 20–30 minutes to help the meatballs firm up and retain their shape during cooking.

Step 3: Cook the Meatballs

You can choose one of the following methods:

• Oven-Baked: Preheat your oven to 400°F (200°C). Bake meatballs for 18–20 minutes, flipping halfway through.

• Pan-Fried: Heat oil in a skillet over medium heat. Fry meatballs in batches until browned on all sides and cooked through (about 10–12 minutes total).

• Air-Fried: Set air fryer to 375°F and cook for 12–14 minutes, shaking halfway.

Optional Step: Simmer in Jerk Sauce

To make the dish extra indulgent and flavorful, simmer the meatballs in a homemade jerk sauce.

Jerk Sauce Preparation:

1. In a saucepan, heat oil and sauté onion, garlic, and ginger until soft.

2. Stir in allspice, cinnamon, nutmeg, and brown sugar.

3. Add Scotch bonnet peppers, soy sauce, vinegar, and chicken broth. Simmer for 5–7 minutes until slightly thickened.

4. Add cooked meatballs to the sauce and let them simmer for 5–10 more minutes so they soak in all that delicious jerk flavor.

Serving Suggestions

Jerk meatballs are incredibly versatile and pair well with a variety of sides and sauces. Here are a few ways to serve them:

• As an Appetizer: Serve on toothpicks with a drizzle of jerk sauce or a cooling yogurt-lime dip.

• Over Rice and Peas: A classic Jamaican side dish that balances out the heat.

• With Coconut Rice: Creamy coconut rice complements the spice beautifully.

• In Sliders: Mini jerk meatball sliders with slaw are perfect for parties or game day.

• With Roasted Vegetables: For a healthy meal, pair with roasted sweet potatoes and carrots.

Tips for Success

1. Adjust the Heat Level

Scotch bonnet peppers are traditional but extremely spicy. Start with one, remove the seeds, and finely mince. For less heat, substitute with habaneros or use jalapeños and add hot sauce to taste.

2. Use Fresh Herbs and Spices

Fresh thyme and scallions contribute to the vibrant flavor. Don’t skip them if you want an authentic Caribbean taste.

3. Don’t Overcook

Overcooked meatballs can become dry. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C) for beef/pork.

4. Make Ahead

You can form the meatballs and refrigerate them up to a day ahead. You can also freeze uncooked meatballs for up to 3 months.

5. Use Ground Chicken or Turkey

For a leaner option, use ground chicken or turkey. Just be careful not to dry them out; a bit of olive oil or added breadcrumbs can help retain moisture.

Why You’ll Love This Recipe

• Bold Flavor: The unique jerk seasoning adds layers of spice, sweetness, and warmth.

• Customizable Heat: Easily adjust the spice level to suit your preferences.

• Perfect for Entertaining: These meatballs make a statement at any party or gathering.

• Easy to Make Ahead: Ideal for meal prep or freezer-friendly dinners.

• Versatile Serving Options: From appetizers to main courses, these meatballs shine in many roles.

Nutritional Information (Per Serving)

Note: Based on 1 serving of 4 meatballs with sauce

• Calories: 310

• Protein: 20g

• Carbohydrates: 12g

• Fat: 20g

• Fiber: 1g

• Sugar: 4g

• Sodium: 580mg

Nutritional values will vary depending on the type of meat and ingredients used.

Variations and Substitutions

• Vegetarian Version: Use plant-based meat alternatives or mashed lentils with breadcrumbs and bind with flaxseed meal.

• Sweet Jerk Twist: Add crushed pineapple or mango puree to the jerk sauce for a tropical sweetness.

• Grilled Version: Shape meatballs onto skewers and grill over medium heat for a smoky flavor.

• Jerk BBQ Meatballs: Toss cooked meatballs in a mixture of jerk seasoning and BBQ sauce for a fusion twist.

  Print

  

  Jerk Meatballs Recipe: A Spicy Twist on a Caribbean Classic

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  • Author: rodrigo Stone
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

  Print Recipe

  Pin Recipe

  Description

  Spicy, savory, and packed with Caribbean flavor, these jerk meatballs are perfect for parties, meal prep, or an adventurous dinner at home. With a bold jerk seasoning blend and optional jerk sauce, they’re guaranteed to impress.

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  Ingredients

  Scale 1x2x3x

  For the Meatballs:

  • 1 lb ground beef (or a mix of beef and pork)

  • ½ cup breadcrumbs

  • 1 egg

  • 3 scallions, finely chopped

  • 2 cloves garlic, minced

  • 1 small onion, finely chopped

  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)

  • 1 teaspoon ground allspice

  • ½ teaspoon cinnamon

  • ½ teaspoon nutmeg

  • 1–2 Scotch bonnet peppers, finely minced (adjust for spice level)

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon lime juice

  For the Jerk Sauce (Optional):

  • 1 tablespoon vegetable oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced

  • 1 teaspoon fresh ginger, grated

  • 2 teaspoons ground allspice

  • 1 teaspoon cinnamon

  • ½ teaspoon nutmeg

  • 2 teaspoons brown sugar

  • 1–2 Scotch bonnet peppers, chopped

  • 1 tablespoon soy sauce

  • 1 tablespoon white vinegar

  • ½ cup chicken broth

  • Salt to taste

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  Instructions

  • In a large bowl, mix ground meat, breadcrumbs, egg, scallions, garlic, onion, thyme, allspice, cinnamon, nutmeg, peppers, soy sauce, brown sugar, salt, pepper, and lime juice until just combined.

  • Roll the mixture into 1½-inch meatballs and place on a lined baking sheet. Chill in the fridge for 20–30 minutes.

  • Choose your cooking method:

    • To bake: Preheat oven to 400°F (200°C) and bake for 18–20 minutes, flipping halfway.

    • To pan-fry: Heat oil in a skillet over medium heat and fry until browned and cooked through, about 10–12 minutes.

    • To air-fry: Cook at 375°F for 12–14 minutes, shaking halfway.

  • (Optional) For the sauce: In a saucepan, heat oil and sauté onion, garlic, and ginger until soft.

  • Stir in allspice, cinnamon, nutmeg, and brown sugar. Add Scotch bonnet, soy sauce, vinegar, and broth. Simmer 5–7 minutes until slightly thickened.

  • Add cooked meatballs to the sauce and simmer for another 5–10 minutes.

  • Serve hot over rice, in sliders, or as a party appetizer.

  Notes

  • Adjust spice level by using fewer peppers or substituting with milder chili varieties.

  • Meatballs can be made a day ahead or frozen before cooking.

  • Ground turkey or chicken can be used as a leaner alternative.

  • Sauce can be stored in the fridge for up to 5 days.

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes