Recipe courtesy of Eddie Jackson

Jerk Meatloaf Balls

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 35 min
  • Yield: 4 servings
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Ingredients

4 tablespoons coconut oil

3 green onions, chopped 

2 shallots, chopped

1 red bell pepper, chopped 

1 Scotch bonnet chile, minced

2 garlic cloves, minced 

1/2 teaspoon dark brown sugar 

1/2 teaspoon ground allspice 

1/2 teaspoon ground cinnamon 

1/2 teaspoon garlic powder 

1/2 teaspoon ground ginger 

1/2 teaspoon onion powder

1/2 teaspoon dried oregano 

1/2 teaspoon dried thyme 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1 pound ground beef 

8 ounces ground pork 

1 egg, lightly beaten 

1/4 cup coconut milk 

1/4 cup to 1/3 cup dried breadcrumbs

1 cup ketchup 

1/4 cup soy sauce 

Directions

  1. Heat 2 tablespoons of coconut oil in a medium skillet over medium heat. Add the green onions, shallots, red pepper and Scotch bonnet and cook, stirring occasionally, until the vegetables are translucent, 3 to 5 minutes. Add the garlic and cook, stirring occasionally, 1 to 2 minutes more. Transfer the mixture to a bowl and refrigerate until cool, about 30 minutes. Meanwhile, combine the brown sugar, allspice, cinnamon, garlic powder, ginger, onion powder, oregano, thyme, salt and pepper in a medium bowl and set aside.
  2. Preheat the oven to 350 degrees F. Add the beef and pork to the spice mixture and gently work them together. Gently work in the chilled vegetable mixture along with the egg, coconut milk, and just enough of the breadcrumbs to tighten it all up. Form the mixture into 12 meatballs. 
  3. Heat the remaining 2 tablespoons coconut oil in a cast-iron skillet over medium-high heat. Add the meatballs and cook until browned on all sides, 1 to 2 minutes per side. Transfer the skillet to the oven and bake 10 minutes. 
  4. Combine the ketchup and soy sauce in a small bowl. Stir the mixture into the skillet and bake until the meatballs are cooked through, another 10 to 12 minutes.

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