jerk seasoning paste

This recipe takes the deep flavor of jerk chicken and turns it into easy meatballs. The jerk seasoning paste does double duty here, adding both spices and moisture, so don’t reach for dry jerk seasoning. Whether served alone as an appetizer, over rice, or even tucked in a sandwich, these meatballs are perfectly salty, sweet and spicy.

Jerk Chicken Meatballs With Barbecue-Pineapple Glaze

Neutral oil

chicken

egg, beaten

bread crumbs

Jamaican jerk seasoning paste,

parsley or cilantro leaves

garlic powder

salt

black pepper

pineapple juice

sugar

ketchup

Worcestershire sauce

garlic clove, minced

onion powder

red-pepper flakes

kosher salt,

cornstarch

White rice,

Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.

Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)

While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.

In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.

Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

This jerk seasoning recipe is a spicy marinade of fresh herbs and spices similar to traditional Jamaican jerk seasoning but without added sugar. Add this versatile sauce to everything from meat to veggies. It&#39;s Whole30 compliant and paleo friendly.

Jerk Seasoning (Whole30, Paleo)

onion

scallions (green onions)

thyme

wiri wiri peppers (or 1 scotch bonnet

ginger

garlic

coconut aminos

cinnamon

nutmeg

yellow mustard

vinegar (white, apple cider or red wine)

avocado oil

Combine all of the ingredients except for the coconut aminos, oil and vinegar into a food processor

Then process until the all spice berries are finely chopped if using whole berries (if you have a spice grinder you can also grind the berries before adding to the food processor)

Next pour in the coconut aminos, oil and vinegar and pulse for a few seconds to mix together. Alternatively you may also use a spoon to mix together

Finally, pour into an air tight container and store in the refrigerator for up to 2 weeks

We made this recipe very recently. I used it as a marinade for chicken before grilling and let me just say, this is one of the best I've tried! We will be keeping this in our rotation.

This has become my Franks Hot Sauce. It put it on everything! It's seriously so good!

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Jerk Chicken Meatballs With Barbecu...

Jerk Seasoning (Whole30, Paleo)

Top 2 jerk seasoning paste recipes from across the web

The most viewed jerk seasoning paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Jerk Chicken Meatballs With Barbecu...

Jerk Seasoning (Whole30, Paleo)

The most viewed jerk seasoning paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine