Jerk Meatballs in Mango & St. Lucian Rum BBQ Sauce

By Ti Kay La Foods


For the Meatballs

2 1⁄2 Lbs. lean ground beef
1 1⁄2 Lbs. ground pork
2 Tbsp grated fresh ginger
1 cup finely chopped fresh parsley 3 cloves garlic, finely chopped

1 large onion, finely diced; about 11⁄2 cups
3 cups fresh bread crumb;
about 4-6 slices white bread, crusts discarded, chopped fine
2 – 3 carrots, peeled and grated; about 1 1⁄2 cups
4 eggs
3 Tbsp Ti Kay La Foods Hot Jerk Marinade
3 tsp salt
3⁄4 cup olive or avocado oil; though any oil will do – more as needed

For The Sauce

1 medium onion, finely diced; about 3⁄4 cup 1 clove garlic, finely minced
2 cups pineapple juice
3 Tbsp honey

2 Tbsp Ti Kay La Foods Hot Jerk Marinade
1 tsp salt
1⁄2 tsp black pepper
1 500 mL bottle Ti Kay La Mango & St. Lucian Rum BBQ Sauce 2 Tbsp Tomato Powder

For the Garnish

Half a fresh pineapple; peeled, sliced into rounds 2 Tbsp. finely chopped fresh parsley


In a large bowl combine the beef and pork; add ginger, parsley, garlic, onion, bread crumbs, carrot, eggs, 3 tbsp jerk marinade and salt to the meat. Mix all the ingredients until well incorporated; this is best achieved with clean or gloved hands!

Shape meat into balls about the size of ping pong balls and set aside on a platter. You should end up with about 3 – 4 dozen meatballs.

Into a large skillet over medium heat, add the oil, sear the meatballs in batches; don’t over-crowd the skillet. Flip once, until golden brown on both sides – they will continue cook- ing in the sauce. Remove from skillet and transfer to a plate or tray. Repeat the process until all meatballs are browned.

To make the sauce; you can use the same skillet, and depending on the amount of fat rendered you may or may not need to add more oil. Add the onion and garlic; cook until translucent – about 5 minutes. Add all the rest of the ingredients and stir well. Reduce heat to medium low, return meatballs to skillet and bring to a simmer. Cover and allow to simmer for about 15 minutes or until meatballs are cooked in the center and the sauce is somewhat thicker.

To serve, transfer meatballs and sauce to platter and top with sliced pineapple and parsley.


To learn more (including where to buy Ti Kay La Foods products), click here.

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