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Jamaican Jerk Meatballs

About the Recipe

Jerk seasoning adds a spicy, warm, smoky flavor to these meatballs. Serve them on their own as an appetizer or with rice and lots of fresh cilantro for a main.  


Serves 6


  • 1 small onion, finely diced
  • 1/2 medium red bell pepper, finely diced
  • 1/2 teaspoon olive oil
  • 4 cloves garlic, minced
  • 1 pound ground beef
  • 1/2 cup panko bread crumbs
  • 1 large egg, beaten
  • 2 tablespoons chopped cilantro
  • 1 tablespoon coconut water
  • 1 tablespoon pineapple juice
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon fresh lime juice
  • 1 1/2 tablespoons jerk seasoning
  • 1 teaspoon sea saIt
  • 1/2 teaspoon ground black pepper

Preheat the oven to 375°F. Line a baking dish with parchment paper.

Cook onion and bell pepper in oil in a saucepan over medium-high heat until vegetables are tender, about 3 minutes. Add garlic and continue to cook for another minute. Set aside to slightly cool.

Combine cooked onion mixture with beef, bread crumbs, egg, cilantro, coconut water, pineapple juice, Worcestershire sauce, lime juice, jerk seasoning, salt, and black pepper in a large bowl. Use your hands to mix everything together until well combined. Pinch off a piece of meat mixture and form it into a bite-sized ball, then place it in the baking dish. Continue the process; you should have 20 to 22 meatballs. Bake until lightly browned and cooked through, about 35 minutes.

YIELD: 6 servings I PREP TIME: 20 min I COOK TIME: 35 min I    TOTAL TIME: 55 min