Jamaican Jerk Meatballs
Ingredients for the Meatballs
- 1 pound ground pork
- 1 egg
- ¼ cup almond flour
- ¼ teaspoon salt
- 1.5 tablespoons Caribbean jerk seasoning
- 1 teaspoons granulated sugar substitute
Ingredients for the Sauce
- ¼ cup tamari (wheat free) soy sauce (or coconut aminos)
- ¼ cup water
- 2 tablespoons chopped fresh ginger
- 2 tablespoons orange zest
- 1 teaspoon minced habaneros or scotch bonnets (optional)
- ¼ cup orange juice
- ¼ cup white vinegar
- 1 tablespoons Worcestershire sauce
- 2 teaspoon dijon mustard
- 1/8 teaspoon allspice
- ¼ cup sugar substitute (honey for Paleo)
- ½ teaspoon xanthan gum (or arrowroot powder for Paleo)
Directions for the Meatballs
- Combine all of the meatball ingredients in a medium bowl and mix thoroughly. Form into 12 meatballs. Bake at 375 degrees for 15 minutes, or fry in a nonstick pan for about 4 minutes per side, until cooked through.
Directions for the Meatballs
- Combine the tamari sauce (or coconut aminos), water, ginger, habaneros (if using), orange zest, orange juice, white vinegar, Worcestershire sauce, and dijon mustard in a small saucepan. Bring to a boil and simmer for about 8 minutes. Strain the sauce to remove the habaneros, ginger and orange zest. Add the strained sauce back into the pan, and add in the allspice, sweetener and xanthan gum, whisking until smooth. Simmer for another 5 minutes until thickened. Taste and adjust seasoning to your preference.
- When the meatballs are cooked, add to the sauce and heat for a minute or two, tossing to make sure they are fully coated. You could also broil them for a couple of minutes before serving to cook the sauce onto them. Serve garnished with orange zest.
