Jamaican Jerk Meatballs

 

These meatballs are a fantastic way to enjoy Caribbean flavors as an appetizer.  They're a taste of simple island goodness when served with a Caribbean sauce for dipping.  I've also served these jerk meatballs as tiny sliders on sweet Hawaiian rolls, and topped with grilled pineapple and a sprig of cilantro.   Now, those are pretty darn tasty, too, and they ALWAYS disappear amazingly quick.   The dipping sauce is ready made easy, and these little guys are guaranteed to get gobbled up every time I serve them in any form.  For holidays, game days, or any day, they're a taste of the island life right here at home.

You'll need:
1 small onion, finely diced
1/2 medium red pepper finely diced
oil
1 1/2 tsp minced garlic [3-4 cloves]
1 lb ground fresh pork
1 lb 85/15 ground beef
1/2 cup panko breadcrumbs
2 beaten eggs
1/4 cup milk
1/4 cup pineapple juice
1/4 cup chopped cilantro
1 Tbsp lime juice
1 Tbsp worcestershire sauce
seasonings:
3 tsp Jamaican Jerk seasoning [I used McCormick's]
1 tsp salt
black pepper to taste
dipping sauce:
1 cup of spicy Caribbean Jerk Marinade & Sauce [I used KC Masterpiece]

Preheat the oven to 375°F and line a baking sheet with aluminum foil sprayed with cooking spray.  In a stove top pan, saute the diced onion and red pepper in a couple of tablespoons of olive oil just until translucent. Add the minced garlic and continue to saute for 2 minutes.  Set aside to cool slightly.

In a medium mixing bowl, mix together the sauteed vegetables, ground pork, ground beef, breadcrumbs, beaten eggs,  milk, pineapple juice, lime juice, worcestershire sauce, jerk seasoning, salt and black pepper.   Using your hands mix until combined.

Form into bite sized balls and place onto the baking sheet. 

Place into the oven and bake at 375°F for 20 minutes.  Increase the temperature to 425°F and cook for an additional 10 minutes or until browned.   Serve with the spicy Caribbean dipping sauce. Yield: 40-45 meatballs

For an optional serving idea:
Spray the inside of your slow cooker with cooking spray. In a small mixing bowl, mix together 1/3 cup of Caribbean jerk marinade & sauce, 2/3 cup of chili sauce, and 1 10 oz. jar of pineapple preserves. Mix together and pour over the cooked meatballs in the slow cooker. Simmer on low for 2 hours, then keep warm until serving.