1 small onion finely diced

½ medium red bell pepper finely diced

olive oil

3 medium garlic cloves minced

1 lb ground fresh pork

1 lb ground beef [85/15]

½ cup panko breadcrumbs

2 large eggs beaten

¼ cup milk

¼ cup pineapple juice

¼ cup chopped cilantro

1 tablespoon lime juice

1 tablespoon Worcestershire sauce

3 teaspoon Jamaican Jerk seasoning [i.e.McCormick’s]

1 teaspoon salt

black pepper to taste

1 cup Spicy Caribbean Jerk Marinade & Sauce

Preheat the oven to 375°F and line a baking sheet with aluminum foil sprayed with cooking spray. Set aside.

In a medium skillet saute the diced onion and red pepper in a couple of tablespoons of olive oil over medium-high heat just until translucent. Add minced garlic and continue to saute for 1-2 minutes. Set aside to cool slightly.

In a medium mixing bowl, mix together the sauteed vegetables, ground pork, ground beef, breadcrumbs, beaten eggs, milk, pineapple juice, cilantro, lime juice, Worcestershire sauce, jerk seasoning, salt, and black pepper. Using your hands mix until combined.

Use a meatball maker or small scoop to form bite-sized balls. Place side by side onto the baking sheet at least 1 inch apart.

Bake at 375°F for 20 minutes. Increase the temperature to 425°F and cook for an additional 10 minutes or until browned.

Serve with the spicy Caribbean dipping sauce.

Notes

You could add diced scotch bonnet peppers or habanero peppers to these meatballs for added heat. When doing so, saute along with the onion and red bell pepper. Add the amount that suits your taste.

Optional Serving Idea: Spray the inside of the slow cooker with cooking spray. Cook meatballs per recipe then chill or immediately arrange them in the slow cooker. In a small mixing bowl, mix together ½ cup Caribbean jerk marinade and sauce, ¾ cup chili sauce, and one 10-oz jar of pineapple preserves. Mix together and pour over the cooked meatballs in the slow cooker. Simmer on low for 2 hours, then keep warm until serving.