Did you guy see the post on Serious Eats about the blogger creating burger recipes for every country in the world? I feel like I read somewhere that it was to introduce the author’s non-adventurous family members to different cuisines. Well, I imagine that when she gets to Jamaica, her burger recipe might end up looking something like the meatball recipe below.
These would be perfect for your favorite non-adventurous eater– the jerk seasoning makes it a little different than your standard meatball but it’s not so crazy that it’ll be outside anybody’s comfort zone. Great in a sandwich. They’re also a nice—and more mild—complement to those fiery roasted jerk potatoes that I posted a couple days ago.
Baked Jerk Meatballs with a Sweet Glaze
Yield: Approximately 20 meatballs
* 1 lb ground beef
* 1 medium onion, finely chopped
* 3 cloves garlic, minced
* 1 egg
* 1/2 cup milk
* 1/3 cup breadcrumbs
* 1/2 teaspoon dried thyme
* 1/2 teaspoon cayenne
* 1/2 teaspoon sugar
* 1/2 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon allspice
* 1/8 teaspoon nutmeg
* 1/8 teaspoon cinnamon
* 1 cup ketchup
* 2 Tablespoons brown sugar
* 2 teaspoons apple cider vinegar
Preheat the oven to 375 degrees.
Mix the beef, onion, garlic, egg, breadcrumbs and spices and knead thoroughly. Shape into golf ball-sized meatballs and arrange in a single layer in a baking dish.
Bake for 10 minutes. While the meatballs are baking, combine the ketchup, brown sugar and apple cider vinegar to make the glaze. Drain meatballs.
Pour sauce over the partially baked meatballs and bake another 20 minutes, or until meatballs are thoroughly cooked and the sweet ketchup sauce has baked into a thick glaze.