Pineapple Jerk Meatballs

Ingredients

Meatballs:

• 1 lb ground beef
• ½ cup breadcrumbs
• 1 egg
• 2 tbsp milk or cream
• 1 tbsp mild jerk marinade (adjust to taste)
• 1 tbsp soy sauce
• 2 stalks green onion, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper, to taste

Sauce:

• ½ cup pineapple jam
• 1 tbsp soy sauce
• Juice from 1 small lime
• ¼ cup pineapple juice (from canned pineapple chunks)
• 1 clove garlic, crushed

Veggies & Pineapple:

• ½ cup canned pineapple chunks
• ¼ medium red bell pepper, cubed
• ¼ medium green bell pepper, cubed
• ¼ medium yellow/orange bell pepper, cubed
• ¼ medium red onion, cubed
• 1 tbsp oil
• Salt and pepper, to taste

Directions

1. Preheat the oven to 400°F and line a baking tray with parchment paper.
2. In a large bowl, combine ground beef, breadcrumbs, egg, milk or cream, jerk marinade, soy sauce, green onion, garlic powder, onion powder, salt, and pepper until just combined.
3. Roll mixture into meatballs about 40g each or roughly a heaping tablespoon in size. Place onto the prepared baking tray.
4. Bake for 15 minutes or until nearly cooked through and lightly browned.
5. While the meatballs bake, whisk together pineapple jam, soy sauce, lime juice, pineapple juice, and crushed garlic. Set aside.
6. Heat oil in a large sauté pan over high heat. Add peppers, red onion, and pineapple chunks. Season lightly with salt and pepper and sauté until slightly softened.
7. Add meatballs to the pan, then pour in the sauce. Toss everything together and let simmer for a few minutes until glossy, sticky, and coated well.
8. For a thicker glaze, either continue simmering until reduced or stir together cornstarch and water and add the slurry to the pan. Simmer until glossy and thickened.