Jerk Meatballs
Once you try these, you won't want to eat meatballs another way. They're juicy, sweet, spicy and packed with so much flavor.
Ingredients
- 1 lb ground turkey
- 1 tbsp green seasoning
- 2 tsp Walkerswood jerk seasoning
- 1/2 cup bread crumbs
- 1/2 yellow onion diced finely
- 1 egg
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp chicken bouillon optional
- 1/4 tsp salt
- 1-2 green onion minced
BBQ Sauce
- 2 tbsp butter unsalted
- 1/2 cup Sweet Baby Rays BBQ sauce
- 1/4 cup honey
- 1/4 cup pineapple juice
- 1 tsp Walkerswood jerk seasoning use more if you prefer
- 1 garlic cube
Instructions
- In a large bowl, combine the ground turkey, jerk seasoning, green seasoning, diced onions, bread crumbs, garlic powder, onion powder, salt, chicken bouillon, and 1 egg. Mix until just combined. Coat hands with oil, and roll meat mixture into balls. The mix will be sticky.
- In a large pan over medium heat, add olive oil and sear meatballs on all sides until browned. Reduce heat to medium low, cover the pan with a lid and cook until the meatballs are cooked through. About 8-10 minutes. (with an internal temp of 165) Tossing/ flipping occasionally.
- To make the BBQ sauce glaze- In a saucepan over medium heat, combine butter, bbq sauce, honey, pineapple juice, jerk seasoning, and garlic. Mix well. Once the sauce begins to bubble, reduce heat and allow to simmer until it thickens slightly.
- Add meatballs to the sauce and shake/ toss until the meatballs are fully coated. OR pour sauce over the meatballs until fully coated. Garnish with green onions and enjoy!.
Notes
Storage- any leftovers can be stored in a tightly sealed container up to 3-4 days.
If unsure if the meatballs are done, feel free to finish cooking in the oven.