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.
Ingredients
For the Meatballs:
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1 lb ground beef (or a mix of beef and pork)
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½ cup breadcrumbs
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1 egg
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3 scallions, finely chopped
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2 cloves garlic, minced
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1 small onion, finely chopped
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1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
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1 teaspoon ground allspice
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½ teaspoon cinnamon
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½ teaspoon nutmeg
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1–2 Scotch bonnet peppers, finely minced (adjust for spice level)
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1 tablespoon soy sauce
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1 tablespoon brown sugar
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1 teaspoon salt
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½ teaspoon black pepper
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1 tablespoon lime juice
For the Jerk Sauce (Optional):
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1 tablespoon vegetable oil
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1 small onion, chopped
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2 cloves garlic, minced
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1 teaspoon fresh ginger, grated
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2 teaspoons ground allspice
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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2 teaspoons brown sugar
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1–2 Scotch bonnet peppers, chopped
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1 tablespoon soy sauce
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1 tablespoon white vinegar
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½ cup chicken broth
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Salt to taste
Instructions
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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.
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Roll the mixture into 1½-inch meatballs and place on a lined baking sheet. Chill in the fridge for 20–30 minutes.
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Choose your cooking method:
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To bake: Preheat oven to 400°F (200°C) and bake for 18–20 minutes, flipping halfway.
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To pan-fry: Heat oil in a skillet over medium heat and fry until browned and cooked through, about 10–12 minutes.
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To air-fry: Cook at 375°F for 12–14 minutes, shaking halfway.
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(Optional) For the sauce: In a saucepan, heat oil and sauté onion, garlic, and ginger until soft.
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Stir in allspice, cinnamon, nutmeg, and brown sugar. Add Scotch bonnet, soy sauce, vinegar, and broth. Simmer 5–7 minutes until slightly thickened.
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Add cooked meatballs to the sauce and simmer for another 5–10 minutes.
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Serve hot over rice, in sliders, or as a party appetizer.
Notes
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Adjust spice level by using fewer peppers or substituting with milder chili varieties.
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Meatballs can be made a day ahead or frozen before cooking.
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Ground turkey or chicken can be used as a leaner alternative.
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Sauce can be stored in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes