Jerk chicken balls from The Meatball Shop Cookbook by Daniel Holzman and Michael Chernow and Lauren Deen

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on September 08, 2012

    p. 30 We’re big fans of jerk chicken so needless to say this dish held immediate appeal. This is really a chicken and pork meatball, despite being named otherwise as the recipe calls for 1 lb of each. The recipe comes together in no time with limited chopping require. I only used one Scotch bonnet pepper (the book calls for 2 habanero peppers) and we found the meatballs to be just right. I think 2 would have been too overpowering for our tastes. Even as you stir in the spices and herbs this smells like jerk so it was no surprise that the finished meatballs tasted great and pretty authentic. We liked them on their own and also w a little Jamaican Pick-a-peppa sauce on the side. I’d definitely make them again and I think they’d make for perfect party food. Photos here: http://chowhound.chow.com/topics/866162#7574892

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