Jamaican Jerk Meatballs
Spicy, savory, and slightly sweet Jamaican meatballs with a golden crust and tender interior. Infused with fresh herbs, pineapple juice, and halal-friendly jerk seasoning. Served with a spicy Caribbean dipping sauce.
Servings: 6 servings
Calories: 245kcal
Ingredients
- 1 small onion, finely diced
- 1/2 medium red bell pepper, finely diced
- 2 tablespoons olive oil
- 3 medium garlic cloves, minced
- 1 lb halal ground lamb
- 1 lb ground beef (85/15)
- 1/2 cup panko breadcrumbs
- 2 large eggs, beaten
- 1/4 cup milk
- 1/4 cup pineapple juice
- 1/4 cup chopped cilantro
- 1 tablespoon lime juice
- 1 tablespoon Worcestershire sauce
- 3 teaspoons Jamaican jerk seasoning
- 1 teaspoon salt
- Black pepper, to taste
- 1 cup Spicy Caribbean Jerk Marinade & Sauce
- Green onions, sliced (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with aluminum foil. Lightly spray with cooking spray.
- Heat 2 tablespoons olive oil in a skillet. Sauté onion and red bell pepper for 4-5 minutes until translucent. Add garlic and cook 1-2 minutes until fragrant. Cool slightly.
- Combine sautéed vegetables, halal ground lamb, ground beef, panko, beaten eggs, milk, pineapple juice, cilantro, lime juice, Worcestershire sauce, jerk seasoning, salt, and pepper in a bowl. Mix thoroughly by hand.
- Shape mixture into 1.5-inch meatballs (about 24 total). Place on prepared baking sheet.
- Bake for 25-30 minutes until browned and cooked through. Baste with 1/2 cup Spicy Caribbean Jerk Marinade & Sauce during the last 10 minutes.
- Meanwhile, pour remaining marinade into a saucepan and simmer for 5-7 minutes. Garnish meatballs with green onions and serve with warm sauce.
Notes
Substitute halal ground lamb with chicken if preferred. For a vegan option, replace meats with textured vegetable protein. Let meatballs rest 5-10 minutes before basting to prevent sogginess. Store leftovers in airtight containers for 3-4 days.