Ingredients
- 1/2 onion, finely chopped
- 1 plantain, finely chopped
- 1 tablespoon oil for sautéing
- 2 tablespoon jamaican jerk seasoning paste* (found in most grocery stores or see recipe below)
- 2 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt
- 1 teaspoon egg, slightly beaten
- 1 tablespoon worchestershire sauce
- 1/2 cup bread crumbs
- 3 tablespoon flour
- 1 1/4 pound ground beef (substitute beef for ground and include 2 tablespoons olive oil)
- 1/4 pound - 1/2 cups oil for cooking the meatballs
- 1/2 onion, finely chopped
- 1 plantain, finely chopped
- 1 tablespoon oil for sautéing
- 2 tablespoon jamaican jerk seasoning paste* (found in most grocery stores or see recipe below)
- 2 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt
- 1 teaspoon egg, slightly beaten
- 1 tablespoon worchestershire sauce
- 1/2 cup bread crumbs
- 3 tablespoon flour
- 1 1/4 pound ground beef (substitute beef for ground and include 2 tablespoons olive oil)
- 1/4 pound - 1/2 cups oil for cooking the meatballs
- 1 bottle ginger beer
- 3/4 cup orange juice
- 1/2 teaspoon orange zest
- 1 clove garlic, minced
- 1 pinch salt
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1/4 cup brown sugar, firmly packed
- 2 tablespoon white vinegar
- 1/2 onion, finely chopped
- 1 plantain, finely chopped
- 1 tablespoon oil for sautéing
- 2 tablespoon jamaican jerk seasoning paste* (found in most grocery stores or see recipe below)
- 2 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt
- 1 teaspoon egg, slightly beaten
- 1 tablespoon worchestershire sauce
- 1/2 cup bread crumbs
- 3 tablespoon flour
- 1 1/4 pound ground beef (substitute beef for ground and include 2 tablespoons olive oil)
- 1/4 pound - 1/2 cups oil for cooking the meatballs
- 1 bottle ginger beer
- 3/4 cup orange juice
- 1/2 teaspoon orange zest
- 1 clove garlic, minced
- 1 pinch salt
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1/4 cup brown sugar, firmly packed
- 2 tablespoon white vinegar
- 1/2 scotch bonnet or habanero pepper, seeded
- 2 scallions
- 2 teaspoon fresh thyme leaves
- 2 clove garlic
- 1 teaspoon allspice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 2 tablespoon white vinegar
Preparation
Baking Directions:
Vinita Lark Williams grew up in a kitchen where she learned the secrets of authentic Southern cooking.
She writes, "I love combining unusual ingredients from different places with Good Old Southern/American recipes.
It gives me a sense of going on holiday at mealtime without the hassles of airports and baggage fees.
" When Vinita was grilling with jerk spices while drinking ginger beer she came up with the idea to combine the two and create this recipe!To make the Jamaican Jerk Paste, grind all of the ingredients in a food processor until it turns to a paste-like consistency.
Store leftover paste in an airtight glass jar in the refrigerator for up to 2 weeks.
For the sauce, combine ginger beer, orange juice, orange zest, garlic, salt, cornstarch mixture, brown sugar and vinegar in a 1 quart sauce pan.
Bring to a boil and let sauce simmer until it thickens.
Stir frequently to avoid overflow from the carbonation of the soda.
Add chicken stock, ¼ cup at a time and the plantain to desired thickness.
When making the meatballs, sauté onion and plantain in oil until tender.
In a large bowl, combine jerk paste, garlic, ginger, salt, egg, Worcestershire sauce, bread crumbs, flour.
Add the onion and plantain to the mixture.
Add the meat and toss gently without overworking it.
Using a small cookie/ice cream scoop, measure out and roll 34 1 ½" diameter meatballs.
Heat ¼ cup oil in a 10"-12" skillet at heat-high.
Add meatballs without overcrowding the skillet.
Turn them several times until brown on all sides until done, about 10 minutes.
Place meatballs in a casserole or serving dish.
Pour sauce on top of the meatballs or on the side as a dipping sauce.
Add oil after each batch if needed.
Tips:
Make sauce ahead.
Simmer meatballs in chicken stock, ¼ cup at a time and add the plantain to desired consistency.
Ginger beer is a non-alcoholic beverage with an unforgettable bite.
*If you want to substitute ground turkey for the ground beef, then add 2 tablespoons olive oil.
