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This Jamaican Jerk Meatball Rice Bowl is a virtual flavor trip to the islands. So while it’s winter-thyme here in Georgia, which inevitably cultivates a desire to travel to warmer destinations, we’re going to enjoy this treat for the senses.

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Meal prep is a thing. Not something I have done well in the past, which is odd considering I love leftovers almost more than the first serving. This Jamaican Jerk Meatball Rice Bowl, which is three recipes in one bowl, definitely qualifies and is my chance to jump on the meal prep train.

The three elements to this perfect power bowl of goodness begins with Jamaican spiced, flavor-packed meatballs. I basically use the ingredients from my Jamaican Jerk marinade and incorporate them into the turkey meatballs, along with an egg and a little panko to keep them together.

These meatballs are tender so I bake them. Don’t be too concerned with getting them brown because they’re going to get a dip in the nice rich marinade before serving.

Next comes the Jamaican Vegetable Rundown. <— Recipe Link here. This dish is a delicious coconut milk based veggie stew, made with a variety of vegetables (aka a great way to use up your farmers market finds), and flavored with fresh thyme, scotch bonnet pepper and scallions.

A base of Jamaican Red Beans & Rice <— Recipe Link here, brings balance to all of these big bold flavors, and is the perfect pairing for the punchy meatballs and spiced brothy veggies.

Jamaican Jerk Meatball Bowls are the perfect meal prep weekday lunch. You can easily make four to five nicely portioned lunches. This recipe also made a wonderful moving day lunch! :)

Congratulations to Shelby and Jonathan on the purchase of their first home!! May the years to come bring you much love and happiness (and may you cook many delicious meals together) xoxo

Jamaican Jerk Meatball Bowl

This Jamaican Jerk Meatball Rice Bowl is a virtual flavor trip to the islands.
Prep Time 30 mins
Cook Time 45 mins
Course Main Course

Ingredients
  

For the Marinade

  • 1/3 cup soy sauce or coconut aminos
  • 3 Tablespoons olive oil
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons fresh lime juice
  • 1 teaspoon hot sauce
  • 1/2 cup fresh cilantro leaves chopped
  • 3 sprigs fresh thyme leaves chopped
  • 1 jalapeno seeds removed fine diced
  • 3 scallions thinly sliced
  • 2 cloves garlic minced
  • 1 Tablespoon orange zest or 1 Tbl. orange marmalade
  • 1 Tablespoon freshly grated ginger
  • 2 teaspoons allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Meatballs

  • 1 pound ground turkey
  • 1/2 cup panko bread crumbs
  • 1 large egg

For the Vegetable Rundown

  • See Recipe Link in Post

For the Red Beans & Rice

  • See Recipe Link in Post

Instructions
 

For the Marinade

  • Combine all ingredients in a bowl. 1/2 cup will go into the meatballs. The remaining marinade will be heated and poured over cooked meatballs.

For the Meatballs

  • Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper. Combine ground turkey, panko, egg and 1/2 cup of marinade in a medium bowl. Mix until just combined. Form into 20 meatballs and place on parchment lined baking sheet. Bake for 20 minutes.

For the Vegetable Rundown

  • Prepare according to instructions linked in post.

For the Red Beans & Rice

  • Prepare according to instructions linked in post.

To Serve Jamaican Jerk Meatball Bowls

  • Place a layer of hot Red Beans & Rice in base of bowl. Add serving of hot Rundown Vegetables and 5 turkey meatballs. Drizzle with a couple spoonfuls of the remaining marinade (hot).

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