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Jerk Turkey Meatballs
Jerk Turkey Meatballs
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Spicy jerk turkey meatballs with zesty ginger and allspice. Perfect for appetizers or a quick dinner.
Ingredients:
  • 2 pounds ground turkey (93% lean/7% fat; I like Jenni-O)
  • 4 teaspoons jerk seasoning (see recipe note)
  • 1 tablespoon grated fresh ginger
  • 2 small habanero peppers, seeded and minced
  • 3 garlic cloves, minced
  • 4 green onions, green parts only, finely chopped
  • 1/4 cup yellow onion, finely diced
  • 2 teaspoons fresh thyme leaves (no need to chop)
  • 1/2 teaspoon paprika
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/3 cup plain dry breadcrumbs
  • 2 large eggs
  • Cooking spray
Instructions:
  • Preheat the oven to 400°F. Line a large baking sheet with aluminum foil and give it a light spray of cooking oil.
  • Mix together the ground turkey, jerk seasoning, ginger, habanero peppers, garlic, green and yellow onions, and thyme in a large mixing bowl. Then, stir in the paprika, black pepper, salt, and breadcrumbs.
  • Combine all ingredients in a bowl and mix well using a small spatula until evenly blended. Fold the mixture a few times from the sides to the center, ensuring all parts are properly mixed. Use your hands if necessary, but avoid overmixing.
  • Shape the meatballs: Portion out the turkey mixture using a 1-tablespoon measure or your fingers into your hands. Use two tablespoons for a medium-large meatball or one rounded tablespoon for smaller meatballs. Gently roll the mixture into a ball using both palms. Avoid applying too much pressure when shaping. Arrange the meatballs on the baking sheet with some space between each one. Repeat until all the turkey mixture is used.
  • - Bake the meatballs in the oven at 375°F for 20-25 minutes until golden brown. Ensure they reach an internal temperature of 165°F. If you prefer a more browned top, broil them for 2-3 minutes at 525°F after baking. Watch out for a white ring at the bottom; it's just turkey fat.
  • Enjoy: These flavorful meatballs can stand on their own but try brushing with guava jelly, apricot jam, or serving with chutney. Store leftovers in an airtight container in the fridge for up to 4 days or freeze cooked meatballs in a freezer bag for up to 2 months. Reheat at 350°F for 10-15 minutes when ready to eat. Let us know how much you enjoyed this recipe by leaving a star rating below!

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