Friday, 25 March 2016
Jerk Chicken Meatballs
I haven't posted in a while, because we were on vacation in Fort Myers, Florida, so I haven't had to do much cooking lately. While in Florida, we stopped at a bookstore, where I found Rachael Ray's The Book of Burger. I've been making many different meatball recipes over the past year, and I actually looked for a cookbook on meatballs. Now, I did find one, but it wasn't what I was hoping for (it was mostly sauces to serve meatballs in, not different meatballs). This book though, was the burger version of what I had in mind! So, this is my first go at one of the recipe from Rachael Ray's book, but I adapted it for meatballs (added breadcrumbs, carrots, and more spices). These are pretty spicy, so you can adjust the chili flakes to meet your taste.
Note: I was out of eggs, so that's why there isn't an egg in this. It worked fine without it, but feel free to add one if you like.
Makes 60 meatballs
1.0kg ground chicken or turkey
1 cup breadcrumbs
1 onion, finely diced
3 garlic cloves, minced
1 tbsp fresh ginger, minced
2 carrots, peeled and chopped in food processor
Juice of 1 lime
2 tsp Jamaican all spice
2 tsp dried chili flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp dried parsley
1 tsp dried thyme
1/8 tsp nutmeg
1 tbsp brown sugar
Sea salt and black pepper, to taste
Canola oil spray, for greasing pan
Olive oil, for hands
Line two baking sheets with aluminum foil and spray with canola oil.
Preheat oven to 425°F.
In a small bowl, combine spices, herbs, and sugar. Mix together until uniform.
In a food processor, chop vegetables finely.
In a large bowl, combine ground chicken, breadcrumbs, chopped vegetables, spice mix, minced ginger, and lime juice. Mix with a spatula.
Place a drop of olive oil on hands, then start forming chicken mixture into balls. Place evenly spaced on baking sheets.
Bake for 22 minutes, until meatballs are lightly browned.
Nutrition (per 6 meatballs)
Saturated fat 2.0g