These Jamaican Jerk Meatballs are a fantastic way to enjoy Caribbean flavors as an appetizer. Made from scratch meatballs filled with diced peppers and sweet onion are then seasoned with a Jamaican jerk blend sealing the island inspired flavor combination. They're a taste of simple island goodness when served with a Caribbean sauce for dipping.
Jamaican Jerk Meatballs
An optional serving idea for these tasty nuggets is, to stuff sweet Hawaiian slider rolls with these jerk meatballs topping each with grilled pineapple and a sprig of cilantro. Meatballs tend to always be a crowd pleaser and often disappear rather quickly when entertaining. The dipping sauce I serve along with these meatballs is a prepared sauce that can be found in the marinade section of my local grocery store. If you prefer to make your own and simmer these meatballs in a slow cooker, I included a delicious homemade sauce in the recipe notes, too.
Jerk Meatballs are a Year-Round Option
These kickin' meatballs are guaranteed to get gobbled up every time they're served be it for holiday celebrations, game day munchies, or any day when tasty appetizers are in order, these jerk seasoned meatballs will hit the spot. Other dishes you may like to try are these Jamaican Jerk Chicken Lettuce Wraps from Jo Cooks.
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Jamaican Jerk Meatballs
Servings: 45 meatballs
Calories: 66kcal
Ingredients
- 1 small onion finely diced
- ½ medium red bell pepper finely diced
- olive oil
- 3 clove garlic minced
- 1 lb ground fresh pork
- 1 lb ground beef [85/15]
- ½ cup panko breadcrumbs
- 2 large eggs beaten
- ¼ cup milk
- ¼ cup pineapple juice
- ¼ cup chopped cilantro
- 1 Tbsp lime juice
- 1 Tbsp Worcestershire sauce
- 3 tsp Jamaican Jerk seasoning [i.e.McCormick's]
- 1 tsp salt
- black pepper to taste
- 1 cup Spicy Caribbean Jerk Marinade & Sauce [i.e. KC Masterpiece]
Instructions
- 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, cilantro, 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.
- 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.
Notes
May add chopped scotch bonnet or habanero peppers to these meatballs for added kick, to your taste.
Optional Serving Idea: Spray the inside of slow cooker with cooking spray. Cook meatballs per recipe then chill or immediately arrange in slow cooker. In a small mixing bowl, mix together ½ cup Caribbean jerk marinade and sauce, ¾ cup chili sauce, and one 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.
Nutrition
Serving: 1meatball | Calories: 66kcal | Carbohydrates: 3g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 178mg | Potassium: 82mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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