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Tropical Jerk Meatballs

Enjoy a burst of island flavors with these juicy meatballs made from a blend of pork and beef, complemented by pineapple, lime, and jerk spices. Perfect for weeknight dinners or party snacks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 meatballs
Course: Appetizer, Main Course
Cuisine: Caribbean
Calories: 250
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 small onion, finely diced For flavor base
  • 1/2 medium red bell pepper, finely diced Adds sweetness
  • 3 cloves garlic, minced
Meat and Binding
  • 1 pound ground pork Use lean ground pork for best results
  • 1 pound ground beef (85/15 blend) Can substitute with leaner beef
  • 2 tablespoons olive oil For sautéing vegetables
  • 1/2 cup panko breadcrumbs Or swap with almond flour for lower carbs
  • 2 large eggs, beaten Acts as a binder
  • 1/4 cup whole milk Can be replaced with a dairy-free alternative
Flavoring
  • 1/4 cup pineapple juice Adds sweetness and moisture
  • 1/4 cup fresh cilantro, chopped For garnish and flavor
  • 1 tablespoon fresh lime juice For acidity
  • 1 tablespoon Worcestershire sauce
  • 3 teaspoons Jamaican jerk seasoning Adjust to taste
  • 1 teaspoon salt Adjust based on taste preferences
Sauce
  • 1 cup Caribbean-style jerk sauce or marinade For serving and extra flavor
  • Optional chopped green onions for garnish

Method
 

Preparation
  1. Preheat the Oven: Set your oven to 375°F. Line a baking sheet with foil and lightly coat it with cooking spray.
  2. Sauté Vegetables: In a skillet over medium-high heat, warm the olive oil. Add diced onion and bell pepper. Cook for 4–5 minutes or until softened. Stir in garlic and sauté for 1–2 more minutes. Remove from heat and let cool slightly.
  3. Prepare the Meat Mixture: In a large mixing bowl, combine the sautéed vegetables with ground pork, ground beef, breadcrumbs, eggs, milk, pineapple juice, cilantro, lime juice, Worcestershire sauce, jerk seasoning, salt, and black pepper. Mix thoroughly using your hands until fully incorporated.
Cooking
  1. Form Meatballs: Use a small scoop or spoon to shape the mixture into bite-sized balls. Arrange them on the prepared baking sheet, leaving at least 1 inch of space between each.
  2. Bake: Place the tray in the oven and bake at 375°F for 20 minutes. Then increase the temperature to 425°F and continue baking for another 10 minutes, or until the meatballs are golden brown and cooked through.
Serving
  1. Serve warm with a side of jerk dipping sauce, spicy ketchup, or your favorite hot sauce. Garnish with chopped green onions if desired.

Notes

For storage: Place cooled meatballs in an airtight container. They stay fresh in the fridge for 3–4 days. For freezing: Lay meatballs on a tray and freeze solid for 1 hour, then transfer to a freezer bag. Frozen meatballs keep well for up to 3 months.