Booey’s Jamaican Jerk Meatballs

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

  1. Combine ingredients, mix thoroughly.
  2. 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.
  3. 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.
  4. Eat by themselves or serve over rice.

Check out our Sweet Jamaican Jerk Sauce used in this recipe!

Created by Cathe Kates