This meatball dish is a wonderful blend of the island spices and bright bold fresh veggies.
Sweet, spicy and tangy flavors stand out with this delightful recipe, as well as a delicious fruity sauce to compliment these spicy meatballs.
1 lb. lean ground beef ( optional – ground pork & beef mixed )
3 slices bread or 1/2 cup bread crumbs
1 tsp lemon juice
1/2 tsp Jamaican curry or other curry powder
1/2 tsp black pepper
1 tsp thyme
1/4 tsp cayenne pepper
1 tsp paprika
1 clove garlic, chopped
1 tsp fresh chopped ginger
1 tbsp fresh chopped cilantro
1 tbsp fresh chopped parsley
3 tbsp ketchup
1/2 green pepper
1/2 red pepper
1/2 orange pepper
1 cup Jasmine or long grain rice ( cooked as per pkg instructions )
1/4 cup virgin oil
1/2 cup fruit juice ( any of these: orange, pineapple, mandarine )
1 tablespoon cornstarch
1 tablespoon brown sugar
1/3 cup water
2 tablespoons lime juice
2 tablespoons teriyaki sauce
2 tbsp apricot jalapeno barbecue sauce ( optional – or any type of orange ginger sauce )
1 chicken bouillon cube
1 teaspoon fresh ginger, grated
In a mixing bowl, add all the mixture for the meatballs and form into bite-sized balls. Add virgin oil to a skillet and brown meatballs on a medium heat making sure all sides are browned. Reduce heat to low and let cook through approximately 10 minutes.
Chop the peppers and onions into large pieces and in a skillet add virgin oil and saute the vegetables until translucent. Make sure the vegetables are cooked al dente. Cook the rice as per pkg instructions. Make sure the rice is light and fluffy.
In a small sauce pan add the ingredients for the tropical sauce. Cook on a medium heat until the sauce starts to thicken. Reduce heat and allow to thicken to desired consistency.
Serve the meatballs on a platter topping with the vegetables and the tropical island sauce. Servce with rice.
Garnish with lemon, limes and parsley.