Jamaican Jerk Meatballs
A recipe from Georgia Department of Education School Nutrition
These meatballs are so incredibly good! The jerk seasoning, pineapple juice, and lime create a result that is a bit spicy with a unique, smoky-sweet island flavor.
Ingredients:
- 34 lbs Beef, ground 80% lean meat / 20% fat, raw
- 3 qt + 1 1/2 cup Breadcrumbs, panko
- 2 qt Juice, pineapple
- 2 cup Juice, lime
- 1/4 cup Lime, zest
- 3/4 cup Oil, olive
- 3/4 cup Garlic, cloves, raw, minced
- 2 lbs Onions, yellow, raw, finely chopped
- 30 each Eggs, whole, large, fresh, raw
- 1/2 cup Jerk Spice Blend
- 1/3 cup Salt, Kosher
- 3 1/2 tbsp Spice, pepper, black, ground
Steps:
- Gently mix all ingredients together, just until incorporated.
- Using a #40 scoop, portion the meatballs onto parchment lined baking sheet pans.
- Roast meatballs in oven to 400°F for 20 minutes or until internal temperature reaches 155°F.
Take care not to overmix meatballs. Overmixing will result in springy, tough, and dense meatballs.
For a large yield on the meatballs use a paddle and mixer machine.
Cook to 155°F or higher for 15 seconds.
Roasting gives the meatballs a brown, crispy exterior, and juicy interior.
Recipe Details
Meal Components:
Meat/Meat Alternate (M/MA)
Crediting Information
- 2 oz. eq Meat/Meat Alternate (M/MA)
HACCP Category:
Process #3 (Complex)
Yield:
800
Portion Size:
4 meatballs
Nutrition Information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories: | 260 | cal |
| Saturated Fat: | 7.1 | g |
| Total Fat: | 18.5 | g |
| Sodium: | 298 | mg |
Tips:
- Meatballs can be made in bulk and stored for future use. Simply mix and portion meatballs then freeze, covered, labeled, and dated before roasting.
- Thaw meatballs, as needed, in the cooler and proceed with roasting.
