Jerk Chickenballs Recipes

Here a twist to Jamaican jerk and meatballs, this meal is healthy and very tasty. Good for a Friday evening dinner. Chickenballs can be served in many different ways, whether  in a sandwich, over pasta, in soup or simply munch on them appetizer on skewers or toothpicks. Try it now



Ingredients
2 tablespoons olive oil
1 pound ground chicken, preferably thigh meat
1 pound ground pork
2 tablespoons dark brown sugar
1 teaspoon salt
2 large eggs
1/2 of a medium red pepper finely diced
2 Scotch bonnet or habanero chiles, stemmed, seeded and minced
1/4 cup each of milk and pineapple juice
1 1/2 teaspoons ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper (optional)
2 tablespoons chopped fresh thyme
3 scallions, thinly sliced
1 tablespoon low-sodium soy sauce
3 tsp. of Jamaican Jerk seasoning
3 garlic cloves, minced
3/4 cup bread crumbs


Method:
Preheat the oven to 450 F. Drizzle the olive oil into a 9×13- inch baking dish, coating evenly. Set aside. Combine the ingredients in a large mixing bowl and mix by hand.

Roll into firm, golf ball-size meatballs (about 1 1/2 inches). Place the balls in the baking dish, being careful to line them up snugly and in even rows to form a grid.

Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165 F.

Cool five minutes before serving.