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Jamaican Jerk Turkey Meatballs

I wanted to replicate this chicken dish I had in the Carribeans. Oh man, that chicken marinade was DELICIOUS! MORE than just delicious…. it was a party in your mouth! There’s even a photo of my brother who couldn’t keep his hands off of it! (I would have loved to post it, but I don’t want to embarrass him!) haha

Jamaican jerk was my goal! I was excited to make this dish as one of the menu items for the Thanksgiving menu. I know it’s not a traditional menu item during Thanksgiving, but everyone loved it! I served them as shooters with Gazpacho and I think I should have explained how to eat them! Most everyone ate the meatball, but wasn’t sure what to do with the gazpacho!

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Photo Credit: Nakul B. Photography

Jamaican Jerk Meatballs

Servings: 15 servings

Total Time: 35 minutes

Ingredients:

2 lbs Ground Chicken or Turkey

1 Red Bell Pepper (minced)

4 Shallots (medium, minced)

3 strands Cilantro (minced)

1/2 cup Jamaican Jerk Seasoning Mix (Don’t forget to look at the extra note under the directions section)

1/4 cup White Wine Vinegar

1/2 cup Bread Crumbs

1-2 Large Eggs

1 tsp. Lime Juice

1 Tbsp. Avocado Oil (or Olive Oil)

Directions:

Preheat oven to 375 degrees.

In a large mixing bowl, mix together the Jamaican Jerk Seasoning Mix, vinegar, bread crumbs, egg(s), and cilantro.

Then add the bell peppers and shallots. Then add the ground meat and mix with your hands well.

Once you roll the balls to the size desired, brush on that pineapple-sriracha mix, as stated on the Jamaican Jerk Seasoning Mix page, covering it all around.

Place balls on a baking sheet that is sprayed with cooking spray OR for easy clean-up, line the baking sheet with foil and then spray with cooking spray.

Cook the meatballs for 20 minutes. (maybe longer depending on meatball sizes)

Best served fresh!

Jamaican Jerk Meatballs

 

Jamaican Jerk Turkey Meatballs
 
Prep time
Cook time
Total time
 
Shruti's Di Di:
Recipe type: Appetizer
Serves: 15
Ingredients:
  • 2 lbs Ground Chicken or Turkey
  • 1 Red Bell Pepper (minced)
  • 4 Shallots (medium, minced)
  • 3 strands Cilantro (minced)
  • ½ cup
  • Jamaican Jerk Seasoning Mix
  • (Don't forget to look at the extra note under the directions section)
  • ¼ cup White Wine Vinegar
  • ½ cup Bread Crumbs
  • 1-2 Large Eggs
  • 1 tsp. Lime Juice
  • 1 Tbsp. Avocado Oil (or Olive Oil)
Directions:
  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, mix together the Jamaican Jerk Seasoning Mix, vinegar, bread crumbs, egg(s), and cilantro.
  3. Then add the bell peppers and shallots. Then add the ground meat and mix with your hands well.
  4. Once you roll the balls to the size desired, brush on that pineapple-sriracha mix, as stated on the Jamaican Jerk Seasoning Mix page, covering it all around.
  5. Place balls on a baking sheet that is sprayed with cooking spray OR for easy clean-up, line the baking sheet with foil and then spray with cooking spray.
  6. Cook the meatballs for 20 minutes. (maybe longer depending on meatball sizes)
  7. Best served fresh!

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