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Irresistible Jerk Meatballs Recipe: A Bold Caribbean Twist for Every Occasion

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Spicy, sweet, and deeply savory, these jerk meatballs bring the bold flavors of Jamaica into bite-sized form. Perfect as a party appetizer or served over rice for dinner, they’re versatile, easy to make, and impossible to resist.

Ingredients

Scale

  • 1 lb ground pork (or beef, chicken, or turkey)

  • 1/2 cup breadcrumbs

  • 1 egg

  • 2 green onions, finely chopped

  • 1 small onion, grated

  • 2 cloves garlic, minced

  • 1 tsp fresh ginger, grated

  • 1 tbsp fresh thyme leaves (or 1 tsp dried)

  • 1 tbsp soy sauce

  • 1 tsp ground allspice

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground nutmeg

  • 1 tsp smoked paprika

  • Salt and pepper to taste

  • 1 Scotch bonnet or habanero pepper, finely minced (remove seeds for less heat)

For the glaze:

  • 1/4 cup ketchup

  • 2 tbsp soy sauce

  • 1 tbsp honey or brown sugar

  • 1 tbsp lime juice

  • 1 tbsp apple cider vinegar

  • 1 tsp ground allspice

  • 1/2 tsp dried thyme

  • Optional: extra chopped Scotch bonnet for additional heat

Instructions

  • In a large bowl, combine ground meat, breadcrumbs, egg, green onions, grated onion, garlic, ginger, thyme, soy sauce, and all the spices. Mix gently until evenly combined.

  • Stir in the minced Scotch bonnet. Mix lightly again without overworking the meat.

  • Roll into 1½-inch meatballs and place on a parchment-lined baking sheet.

  • Preheat oven to 400°F (200°C). Bake meatballs for 18–20 minutes, turning once halfway through. Alternatively, pan-fry in oil over medium heat until browned and cooked through.

  • While meatballs cook, make the glaze: In a small saucepan, whisk together all glaze ingredients. Simmer over low heat for 5–7 minutes, until slightly thickened.

  • Toss cooked meatballs in the glaze until evenly coated. Return to oven or skillet for 5 more minutes if you’d like to caramelize the glaze slightly.

  • Serve hot, garnished with extra green onions or fresh herbs if desired.

Notes

  • Adjust the heat level by using less Scotch bonnet or removing seeds.

  • These meatballs freeze well both before and after cooking.

  • Swap pork for turkey or plant-based meat for different dietary needs.

  • Add a splash of pineapple juice to the glaze for a sweet tropical twist.

Find it online: https://cookingworthy.com/irresistible-jerk-meatballs-recipe-a-bold-caribbean-twist-for-every-occasion/