Jerk Chicken Meatballs With Barbecue-Pineapple Glaze

Ingredients

• Ground chicken

  Raw

  16 oz crumbled or 448g

• Onions

  Raw

  1 small or 70g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Bread crumbs

  Dry, grated, plain

  ¼ cup or 27g

• Jerk

  Castella

  6g

• Fresh cilantro

  Coriander leaves, raw

  1 tbsp or 1g

• Garlic powder

  Spices

  1 tsp or 3g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Pineapple juice

  Canned, unsweetened, without added ascorbic acid

  1 cup or 250g

• Brown sugar

  ½ cup unpacked or 73g

• Ketchup

  Low sodium

  ¼ cup or 60g

• Worcestershire sauce

  2 tbsp or 34g

• Garlic

  Raw

  1 cloves, minced or 3g

• Onion powder

  Spices

  ½ tsp or 1g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  Table

  0.001 cup or 0.4g

• Cornstarch

  1 tbsp or 8g

Directions

1. Heat oven to 375 degrees. Line a sheet pan with aluminum foil and very lightly coat it with oil.
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. 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. 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. 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.
6. Recipe by: Millie Peartree (source: https://cooking.nytimes.com/recipes/1021841-jerk-chicken-meatballs-with-barbecue-pineapple-glaze?campaign_id=58&em_pos=medium&emc=edit_ck_20210206&instance_id=26828&nl=cooking&nl_art=2&ref=headline®i_id=79734364&segment_id=51146&te=1&user_id=e9d2eacb2601583b98685dd42abfc678)

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