Jerk Meatball Rice Bowl

A recipe from Georgia Department of Education School Nutrition

This rice bowl features fluffy rice, creamy jerk spiced sauce with sauteed bell peppers and onions. The meatballs are incredibly delicious and made ahead. It truly is a great addition to your lunch menu!

Ingredients:

200 each Jamaican Jerk Meatballs
1 cup Oil, olive
3 lbs Pepper, sweet bell, red, raw, sliced
2 lbs Onion, red, fresh, sliced
2 cup Jerk Spice Blend
3 lbs Cheese sauce, white
5.5 cup Broth, vegetable, low-sodium
50 cup Brown Rice Pilaf
8 oz Scallions, fresh, trimmed and thinly sliced

Steps:

DAY BEFORE SERVICE:

Move Jamaican Jerk Meatballs from freezer to cooler, to thaw, if needed.

Hold at 41°F or below.

DAY OF SERVICE:

Prepare Brown Rice Pilaf according to recipe and hot hold, covered, until assembly.

Hold at 135°F or above.

Spray sheet pans with pan spray and place Jamaican Jerk Meatballs in a single layer.
Bake Jamaican Jerk Meatballs at 400°F for 20 minutes.

Cook to 155°F or higher for 15 seconds.

While Jamaican Jerk Meatballs are baking, make the sauce.
Using the tilt skillet, heat the oil over medium-high heat.
Add the onions and bell peppers to the skillet, in a single layer. Sauté 5 minutes, only stirring once. This allows vegetables to caramelize creating great flavor and color.
Reduce the heat to medium-low. Add the Jerk Spice Blend, cheese sauce and broth. Gently stir to combine.
Bring to a simmer and continue cooking 2-3 minutes, stirring occasionally.

Cook to 135°F or higher.

Add baked Jamaican Jerk Meatballs and gently stir to combine and coat with sauce.
Hot hold, covered, until served.

Hold at 135°F or above.

To Serve: Portion 1 cup Brown Rice Pilaf and 4 Jamaican Jerk Meatballs with 1/3 cup sauce and veggies into serving containers or directly onto trays.
Finish with 1 tablespoon chopped scallions.