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Jamaican Jerk Meatball Bowl

Libby with Lemony Thyme
This Jamaican Jerk Meatball Rice Bowl is a virtual flavor trip to the islands.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Main Course
Servings 4

Ingredients
  

For the Marinade

  • 1/3 cup soy sauce or coconut aminos
  • 3 Tablespoons olive oil
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon hot sauce
  • 1/2 cup fresh cilantro leaves chopped
  • 3 sprigs fresh thyme leaves chopped
  • 1 jalapeno seeds removed fine diced
  • 3 scallions thinly sliced
  • 2 cloves garlic minced
  • 1 Tablespoon orange zest or 1 Tbl. orange marmalade
  • 1 Tablespoon freshly grated ginger
  • 2 teaspoons allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Meatballs

  • 1 pound ground turkey
  • 1/2 cup panko bread crumbs
  • 1 large egg
  • 1/2 cup marinade (see above)

For the Vegetable Rundown

  • See Recipe Link in Post

For the Red Beans & Rice

  • See Recipe Link in Post

Instructions
 

For the Marinade

  • Combine all ingredients in a bowl. 1/2 cup will go into the meatballs. The remaining marinade will be heated and poured over cooked meatballs.

For the Meatballs

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Combine ground turkey, panko, egg and 1/2 cup of marinade in a medium bowl. Mix until just combined. Form into 20 meatballs and place on parchment lined baking sheet. Bake for 20 minutes.

For the Vegetable Rundown

  • Prepare according to instructions linked in post.

For the Red Beans & Rice

  • Prepare according to instructions linked in post.

To Serve Jamaican Jerk Meatball Bowls

  • Place a layer of hot Red Beans & Rice in base of bowl. Add serving of hot Rundown Vegetables and 5 turkey meatballs. Drizzle with a couple spoonfuls of the remaining marinade (hot).