Booey’s Jamaican Jerk Meatballs

  • 1 lb ground chicken
  • 5 oz firm tofu, pressed and crumbled
  • 4 oz by weight, finely minced red and orange pepper approximately 1-1⁄2 peppers, seeds and membranes removed
  • 2 scallions, finely minced
  • 1 inch fresh ginger, grated
  • 1 egg
  • Booey's Jamican Jerk Sauce
  • Kosher salt and freshly ground pepper to taste

Combine ingredients, mix thoroughly.

Using a 2 TBL measure out meatballs and place on wax paper. Heat frypan with a small amount of vegetable oil on medium heat. Place meatballs in hot pan and brown on one side. Flip and cover pan, let cook for approximately 3 minutes. If browning too quickly turn down heat some.

Do this in stages if need be, giving space between meatballs. Add back meatballs to pan, add 1⁄2 cup of Booey’s Jamaican Jerk Sauce and coat meatballs, flipping them to glaze meatballs. Add more sauce if needed.

Eat by themselves or serve over rice.

Created by Cathe Kates