This jerk turkey meatball recipe is truly a representation of my Caribbean-American heritage where a beloved Jamaican flavor meets a favorite American style of serving meat. The only specialty ingredient you’ll need is a jar of jerk seasoning.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●2 pounds ground turkey (93% lean/7% fat; I like Jenni-O)
●4 teaspoons jerk seasoning (see recipe note)
●1 tablespoon grated fresh ginger
●2 small habanero peppers, seeded and minced
●3 garlic cloves, minced
●4 green onions, green parts only, finely chopped
●1/4 cup yellow onion, finely diced
●2 teaspoons fresh thyme leaves (no need to chop)
●1/2 teaspoon paprika
●1 teaspoon black pepper
●1/2 teaspoon salt
●1/3 cup plain dry breadcrumbs
●2 large eggs
●Cooking spray
Method
1.Preheat the oven to 400°F.
Line a large baking sheet with aluminum foil and spray modestly with cooking oil.
2.Combine the ingredients:
In a large mixing bowl, combine the ground turkey, jerk seasoning, ginger, habanero peppers, garlic, green and yellow onions, and thyme. Add the paprika, black pepper, salt and breadcrumbs.
3.Mix the turkey mixture:
Using a small spatula, mix all the ingredients together. Make cutting motions with spatula until the ingredients look evenly mixed. Use the spatula to fold the meat a few times from the sides into the center to make sure the turkey on the bottom of the bowl gets properly mixed in. You can also use your hands to gently mix it all together. As soon as the ingredients look fairly distributed, stop mixing.
4.Shape the meatballs:
Use your fingers or a 1-tablespoon measure to scoop out the turkey mixture into the palm of your hands. Two tablespoons will give you a medium-large meatball; one rounded tablespoon, smaller sized meatballs.
Gently form it into a ball using both palms. Do not smash or put pressure when forming the shape. Place on the prepared baking sheet leaving a little space between each meatball. Repeat this step until all the turkey mixture is used up.
5.Bake the meatballs:
Bake the meatballs for 20-25 minutes until browned. If you prefer using a thermometer it should read 165°F when inserted. You can also just cut into one and check if it is firm and cooked through.
You’ll notice a thick white ring around the bottom of each meatball. Don’t be alarmed, this is just the fat from the turkey released during the cooking process. The tops won’t get very brown, but if you’d like a little more color, leave the pan in the oven and turn the broiler on to 525°F for 2-3 minutes.
6.Serve:
These meatballs are juicy and have so much flavor that they are perfect on their own, so there’s not much need for a dipping sauce. However, you can brush a little bit of guava jelly or apricot jam on top or serve with your favorite chutney.
Refrigerate leftovers in an airtight container for up to 4 days. If freezing, I prefer to cook the meatballs first, cool, then put them in a freezer bag and freeze for up to 2 months. When you are ready to eat, bake them at 350°F for 10-15 minutes.