Jerk Chicken Meatballs With BBQ-Pineapple Glaze

By Millie Peartree

Updated June 23, 2023

  • Two servings of jerk chicken meatballs in a BBQ-pineapple glaze are served with rice in teal bowls.
    Christopher Simpson for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 2
Total Time
30 minutes
Rating
5(2,015)
Comments
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This recipe takes the deep flavor of jerk chicken and turns it into easy meatballs. The jerk seasoning paste does double duty here, adding both spices and moisture, so don’t reach for dry jerk seasoning. Whether served alone as an appetizer, over rice, or even tucked in a sandwich, these meatballs are perfectly salty, sweet and spicy.

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Ingredients

Yield:4 servings

FOR THE MEATBALLS

  • Neutral oil

  • 1 pound ground chicken or turkey

  • 1 small yellow or red onion, finely diced

  • 1 egg, beaten

  • ¼ cup bread crumbs

  • 2 tablespoons Jamaican jerk seasoning paste, such as Grace or Walkerswood

  • 1 tablespoon chopped fresh parsley or cilantro leaves

  • 1 teaspoon garlic powder

  • ¼ teaspoon kosher salt

  • ¼ teaspoon black pepper

FOR THE GLAZE

  • 1 cup pineapple juice

  • ½ packed cup light or dark brown sugar

  • ¼ cup ketchup

  • 2 tablespoons Worcestershire sauce

  • 1 small garlic clove, minced

  • ½ teaspoon onion powder

  • Pinch of red-pepper flakes

  • Pinch of kosher salt, plus more to taste

  • 1 tablespoon cornstarch

  • White rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

72 grams carbs; 138 milligrams cholesterol; 520 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 15 grams fat; 1 gram fiber; 539 milligrams sodium; 25 grams protein; 39 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.

  2. Step 2

    Prepare the meatballs: In a medium bowl, combine the chicken, onion, egg, bread crumbs, jerk seasoning paste, parsley, garlic powder, salt and pepper. Mix thoroughly to combine, being careful not to overwork the meat. Using lightly wet hands, form the mixture into 12 meatballs, each a bit larger than a golf ball, and space them out on the prepared pan. Bake until golden brown, about 15 minutes. (Alternatively, you can fry them in a nonstick pan coated in oil over medium heat for about 4 to 5 minutes per side.)

  3. Step 3

    While the meatballs cook, prepare the glaze: Whisk the pineapple juice, brown sugar, ketchup, Worcestershire sauce, garlic, onion powder, red-pepper flakes and salt together in a medium pot over medium-high heat. Bring to a boil, then reduce heat to medium-low. Simmer until it reduces enough to coat the back of a spoon, about 10 to 15 minutes.

  4. Step 4

    In a small bowl, mix together the cornstarch with 1 tablespoon water. Slowly whisk into the sauce, increase the heat to medium and stir until you reach the desired consistency. (Sauce should look like a thicker gravy.) Taste and adjust seasoning as needed.

  5. Step 5

    Add the meatballs to the sauce and stir until coated. Cook over medium-low heat for 2 minutes, until the meatballs are evenly glazed and deepen slightly in color. Serve hot on their own or over rice.

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Ratings

5 out of 5
2,015 user ratings
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Comments

Emqueue

I made my own jerk base once and it came out great: Jerk base 2 tsp allspice (I used whole but ground works) ½ cup packed brown sugar ½teaspoon ginger minced 8 garlic cloves 5 serrano peppers, tops removed 1/4 teaspoon dried cayenne pepper 2 tbsp thyme leaves 12 green onions, bottom white part removed (or spring onions if you can find them!) 1 teaspoon cinnamon ½ teaspoon nutmeg salt and pepper to taste 2 tbsp soy sauce Blend it all up and enjoy!

Maddy

Ok this is PHENOMENAL. Best meatball recipe ever. Used Walkerswood Hot & Spicy and recommend it. And honestly? Double the sauce, it’s worth it. I would recommend using a fresh pineapple for the juice - peel/chop then blitz in food processor with some water. Plus then you can make extra juice to make a pineapple rum highball...

Kelly

I only am able to find dry jerk seasoning. Could I make a paste from it and use for this recipe? Thank you!

MammaJ

Well, now I'm ruined. This was irresistible and we have been asked to bring this to every gathering for the remainder of the summer. I doubled the recipe and I am embarrassed to admit that it was only enough for four people (with no self-control, apparently)... Store-bought jerk paste was not available where I live, so I had to make my own. I didn't have dry bread crumbs in the house, and the same amount of panko was just fine. Easy-peasey and absolutely delicious. Many thanks!!

DC COOKS

I made the recipe as written doubled using dark meat ground chicken, used 3 tbsp mild jerk base and 1 tbsp hot and spicy. Fantastic - jerk chicken in meatball form. Did not make the glaze - will make a bowl with rice and peas.

Lex

I tripled the recipe and put them on Hawaiian rolls for a Juneteenthparty—super delicious! I think next time I’d go a bit heavier handed on the jerk seasoning or even try out the spicy jerk from Walkerswood instead of mild for a little extra kick.

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