By now, most of your know I’m a seasoning fanatic.
I’ve got jars upon jars of seasoning in my cabinet.
I’m also quite fond of making my own seasoning. When I couldn’t find any jerk seasoning at the store a few weeks ago, I made my own. I already had most ingredients on hand, so why not?
Jerk seasoning is very fragrant, and as long as you have allspice, nutmeg, cinnamon, paprika, and cumin on hand, you can easily make your own. I just followed the first recipe I found when I googled it and it turned out wonderful.
I really wanted to make these Jerk meatballs which is why I was on the hunt for the seasoning so bad. I’m glad I made my own, because these meatballs were delicious.
You can serve these meatballs by themselves, in a bowl (which is what I did) or on some rice. My bowl consisted of brown rice, chopped romaine, and sweet potatoes. This would also go well with avocado, pineapple, and plantains.
Jerk Turkey Meatballs
Spicy, zesty turkey meatballs perfect for bowls or by themselves.
- Preheat oven to 375 degrees. Spray a large baking dish with cooking spray.
- Meanwhile, heat oil in a large skillet over medium high heat. Add bell pepper, green onion, and garlic and saute until tender, about 3-4 minutes.
- In a medium mixing bowl, stir together turkey, sauteed vegetables, breadcrumbs, eggs, milk, pineapple juice, cilantro, Jerk seasoning, Worcestershire sauce and lime juice. Mix until well combined.
- Use hands to form meat mixture into balls. Place into prepared baking dish.
- Bake, uncovered, for 20 minutes. Up the temperature to 425 and cook for another 10 minutes or until meatballs internal temperature reaches 165 degrees.
- Serve with Caribbean Jerk sauce for dipping or drizzling.