Jerk Style BBQ Meatballs
History of this recipe
2
Servings
45
Minutes
542
Calories
Ingredients
- 300 grams of minced meat (beef, turkey…)
- Medium brown onion
- Garlic cloves
- ¼ medium red bell pepper
- Jerk seasoning
- All-purpose seasoning
- Black pepper
- Wet jerk seasoning
- Breadcrumbs
- Oil (vegetable/ olive)
- 1 egg
- ½ lime
- BBQ jerk sauce
- Tomato ketchup
- Honey
- 1 chicken stock cube
- Corn starch/ flour
- Salt
Method
- Add 300 grams of minced meat to a bowl (can be beef, turkey, chicken etc…), season as follows:
- ¼ medium brown onion, diced
- 2 garlic cloves, diced
- ¼ medium red bell pepper, diced
- 1 tsp. of dry jerk seasoning
- 1 tsp. of all-purpose seasoning
- ½ tsp. of salt
- ½ tsp. of course black pepper
- 1 tsp. of wet jerk seasoning
- ¼ cup of breadcrumbs
- 1 egg
- Mix all the content of the bowl together. Then start to break off and roll different meatballs
- Add meatballs to an oven tray, along with the juice of ½ lime and ½ tsp. of olive oil
- Cook in the oven as follows:
- 20 minutes – 200°c
- 10 minutes - 210°c
- Creating the sauce:
- Add ½ tsp. of vegetable oil to a pot
- 2 tbsps. of BBQ jerk sauce
- 1 tbsp. of tomato ketchup
- 1 tbsp. of honey
- 1.5 cups of chicken broth (1 chicken stock cube dissolved in hot water)
- 1 tsp. of corn starch/ flour
- Heat up the sauce on a hot temperature until boiling, with all component dissolved
- Simmer on a medium temperature until meatballs are ready
- Once meatballs are ready, add them to the sauce along with extra water as needed to get the amount of sauce you want. Simmer for a final 5 minutes on a low to medium temperature
- Season with salt/ all-purpose to taste
- Garnish with parsley