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.
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.
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.
You may also like: Slow Cooker Jerk Chicken, Jamaican Jerk Chicken Lettuce Wraps and Pineapple and Pork Kabobs
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Helpful Kitchen Items:
Jamaican Jerk Meatballs
Prep Time25 mins
Cook Time30 mins
Servings: 45 meatballs
Ingredients
- 1 small onion finely diced
- 1/2 medium red pepper finely diced
- olive oil
- 3 clove garlic minced
- 1 lb ground fresh pork
- 1 lb [85/15] ground beef
- 1/2 cup panko breadcrumbs
- 2 large eggs beaten
- 1/4 cup milk
- 1/4 cup pineapple juice
- 1/4 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
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 1/2 cup Caribbean jerk marinade and sauce, 3/4 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.
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Vicky says
If im bunging the sauce in the slow cooker can I just add tnned pineapple as i have been unable to get preserve
Melissa says
Hi Vicky, that should be a good substitute, enjoy. 🙂
Anonymous says
Is there anything that would replace the Jamaican Jerk Seasoning no stores around me carry that? Also what do you mean by the Caribbean jerk marinade and sauce?
Melissa says
You could probably find a recipe for Jerk seasoning online. I’m not certain where you are but McCormick makes a great one. The marinade is available on the aisle with the condiments. K.C. Masterpiece makes a tasty one.
linda says
For the pork is it Breakfast sausage ?
Melissa says
I didn’t use breakfast sausage, if you want you could, I suppose. Sausage is seasoned so, it would change the flavor.
Theresa says
What would be a good pairing for a meal with these meatballs?
Melissa says
Hmm good question…smashed potatoes and a salad, or dirty rice or pasta. There are so many ways you could go when you have a moment browse my side dishes in the recipe index here
Laila says
Jamaican rice and peas and steamed cabbage
Katelyn says
Hi! Do you think I could make these a day before I serve them and then warm them through? I thought they would be great for a shower I’m hosting, but won’t have time the day of to make them. Thank you!
Melissa says
Oh yes, no problem at all.
JoAnn says
Like your recipes. Do you have any that are
Diabetic friendly. JoAnn
Melissa says
Scroll through my recipe index when you have time here.
Deborah says
This sounds delicious. Do you think this recipe would work as a meatloaf?
Melissa says
Probably, sounds like a great experiment to me, let me know if you try it.
Jill Davis says
What would you use to substitute pork? Do you think it would be ok all beef?
Melissa says
You can make these all beef if you prefer.
Andrew Eckbold says
Does the cilantro go in the mix too, or is it only a topping
Melissa says
Yes, they add flavor to the meatballs. Please feel free to adjust the amount to your taste.