Jerk Chicken Meatballs With BBQ-Pineapple Glaze
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Neutral oil
- 1pound ground chicken or turkey
- 1small yellow or red onion, finely diced
- 1egg, beaten
- ¼cup bread crumbs
- 2tablespoons Jamaican jerk seasoning paste, such as Grace or Walkerswood
- 1tablespoon chopped fresh parsley or cilantro leaves
- 1teaspoon garlic powder
- ¼teaspoon kosher salt
- ¼teaspoon black pepper
- 1cup pineapple juice
- ½packed cup light or dark brown sugar
- ¼cup ketchup
- 2tablespoons Worcestershire sauce
- 1small garlic clove, minced
- ½teaspoon onion powder
- Pinch of red-pepper flakes
- Pinch of kosher salt, plus more to taste
- 1tablespoon cornstarch
- White rice, for serving
For the Meatballs
For the Glaze
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
429 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 53 grams carbohydrates; 1 gram dietary fiber; 39 grams sugars; 23 grams protein; 538 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
- Step 2
Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)
- Step 3
While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.
- Step 4
In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.
- Step 5
Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.
Private Notes
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Cooking Notes
Emqueue
I made my own jerk base once and it came out great: Jerk base 2 tsp allspice (I used whole but ground works) ½ cup packed brown sugar ½teaspoon ginger minced 8 garlic cloves 5 serrano peppers, tops removed 1/4 teaspoon dried cayenne pepper 2 tbsp thyme leaves 12 green onions, bottom white part removed (or spring onions if you can find them!) 1 teaspoon cinnamon ½ teaspoon nutmeg salt and pepper to taste 2 tbsp soy sauce Blend it all up and enjoy!
Maddy
Ok this is PHENOMENAL. Best meatball recipe ever. Used Walkerswood Hot & Spicy and recommend it. And honestly? Double the sauce, it’s worth it. I would recommend using a fresh pineapple for the juice - peel/chop then blitz in food processor with some water. Plus then you can make extra juice to make a pineapple rum highball...
Kelly
I only am able to find dry jerk seasoning. Could I make a paste from it and use for this recipe? Thank you!
stephanie
not josee, but here's my coconut rice- toast 1c rice (i use jasmine) in a little EVOO, ~4 mins. add 2c of liquid-1 can of shaken full fat coconut milk will get you most of the way, top it up with water. (for ginger, i would add it, grated, at this point.) a pinch of salt, stir, crank the heat to high. as soon as it starts to boil, lid on, reduce heat to low. cook for 15 mins, turn off the heat & let sit untouched for another 15. fluff rice. then i add lime juice, scallions, & cilantro to mine :)
W.W.Kirscht
I found the sauce really benefited by adding a tbsp or so of rice wine vinegar!
LKC-Chase
Great weeknight meal! I cheated and used frozen turkey meatballs and the glaze brought them to another level. Entire family really liked this. Served over jasmine rice.
beth
Found walkerswood jerk seasoning at Walmart
nancy heath taylor
I wouldn’t add ANY salt to either the meatballs or the glaze - jarred jerk seasoning is salty!!
nathan
also can only find either dry jerk powder, or a marinade which i don;'t think is the same as the paste. without having to put it all together from scractch can the powder be used to make the paste?>
Jennifer
I get Grace jerk sauce from Amazon.
John
I would also like to know how to make the amount of jerk seasoning paste for this recipe (2 tbsp.) using dry jerk seasoning I have on hand without having to buy or concoct a whole lot. Thanks in advance.
Angie
This was absolutely delicious! I ordered the Grace brand Jamaican jerk paste from Amazon. Just an fyi, the label on the jar doesn't say "paste" but if you check the ingredients it includes vinegar. So you'll know you're getting the right thing. I'll definitely make these again!
Alex Maitland
Must share: experimented last night using half cup of a pineapple chunks with one fresh cut peach, puréed lightly and then continued glaze recipe as written. SO. DELICIOUS. Great upgrade to the glaze and I didn’t need the cornstarch addition.
JudiM
Amazon has it. I’m ordering Walkerswood’s Mild version.
Josée
I used a whole can of small pieces of pineapple in its juice. Delicious!
Tom
What size can of pineapple juice? Quite a range is available.
Christina
Does anyone have tips on how I could make the meatballs / sauce ahead of time? Looking to prep what I can the day before to feed a crowd.
Anju
so easy so delicious.... Loved it
live your life
This got me to purchase jerk seasoning for the first time and was very good w mods suggested by many comments. I used crushed pineapple out of a can instead of juice (no need to blitz), and used only a tablespoon of turbinado sugar and it was plenty sweet and tangy. Honestly I think the sauce overpowers jerk seasoning a bit but they’re surely good together. Served w coconut rice. Now I’ll look for recipes using jerk seasoning!
DaddyBoy
Really tasty, will make again! For those with young kids, consider cutting the amount of jerk seasoning a bit - maybe by half, even? I used the Walkerswood MILD paste, and they still had a REAL bite to them - perfect for my tastes, but my 8-year-old understandably thought they were way too spicy.
fanny
Meatballs are very good but the sauce is way too fruity.
SCDC
WAAY too sweet for even the one lover of all things sweet. Trying to figure out how to stretch sauce to cut down on sweetness but without using all of the sugary things...haven't come up with anything yet...Meatball texture was good, they tasted good but next time would add lots more of the jerk marinade (used the mild Walkerswood) as the jerk flavor profile was too subdued.
Denise Arnold
I, too, used a 15 oz can of chunk pineapple, buzzed in the blender. Light on the brown sugar and no corn starch. Sauce was delish and nice and spicy! All came together very quickly.
Danielle
I put a little rice wine vinegar and and a dash of soy sauce in the BBQ sauce. Followed previous recommendations to cook partially and then bake in the sauce for another 15 minutes. Fabulous. Was worried might be overcooked, but it was perfect. So tender, flavorful. Absolutely delicious.
mary
Wow…this recipe is DELICIOUS. As others have said, I found it helpful to increase the amount of breadcrumbs (I used 1/2 cup). The jerk paste is really the star of the show. I used walkerswood, and thought it had the perfect amount of spice and a phenomenal flavor.
Susan
This was amazing! Cooked as written but did doubled the sauce on other’s recommendations. Could cut back a bit on the sugar but the meatballs tempered the sweetness in the sauce beautifully. The Walkerswood Jerk seasoning paste was awesome.
Megan BB
My husband and I loved these. Super fast and easy and extra delicious. Having never purchased a jerk paste before, I bought mild for a first try and ended up craving more heat so I added thai bird chilis (what I had on hand) to the meatballs. In retrospect, I would have liked some heat in the glaze too. Highly recommend; especially great for when you're in a hurry!
Nicole B.
Wow, the first time I made this I thought it was really quite good! Here's some additions I made: • I served this with coconut rice (1 can coconut milk, 1/2 cup water, 1 cup basmati rice). • I also served with a pineapple salsa (fresh pineapple, red bell pepper, cilantro, scallions, lime and tajin). • I used Fauzia's jerk seasoning and it was amaaaazing. Next time I make this, I'll cut the sugar in half, as it was too sweet for my taste. And I might try adding ginger to the sauce.
CT Swanson
Five Stars at our house. Served over couscous instead of rice. Can't wait to eat the leftovers.
Kentfield Barbara
I could only find dry seasoning so made a paste by adding about a Tbl of mayonnaise. This also helped provide moisture to the meatballs. Different flavors and very good with the glaze and served with rice and roasted cubed butternut squash.
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