Packed with jerk flavor and just the right amount of spice to keep you wanting more, these balls pair perfectly with sweet Mango Raisin Chutney (page 68). If you want to take the heat up a notch, add a pinch of cayenne pepper. Serve them over some fluffy white rice with Honey-Roasted Carrots with Prunes, Walnuts, and Mint (page 89). All that’s left is to put on some Bob Marley and chill out with some friends and a cold Red Stripe.
Recipe information
Yield
Makes about 2 dozen 1 1/2-inch meatballs
Ingredients
Preparation
Step 1
Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
Step 2
Combine the ground chicken, ground pork, brown sugar, salt, eggs, chiles, allspice, cinnamon, cloves, nutmeg, cayenne (if using), thyme, scallions, soy sauce, garlic, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
Step 3
Roll the mixture into round, golf ball–size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.
Step 4
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.
Step 5
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
