Jerk Chicken Balls

Name: Jerk Chicken Balls
Yield: Makes about 2 dozen 1 1/2-inch meatballs
Ingredients: 2 tablespoons olive oil; 1 pound ground chicken, preferably thigh meat; 1 pound ground pork; 2 tablespoons dark brown sugar; 1 teaspoon salt; 2 large eggs; 2 habanero chiles, stemmed, seeded, and minced; 1 1/2 teaspoons ground allspice; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/4 teaspoon cayenne pepper (optional); 2 tablespoons chopped fresh thyme; 3 scallions, thinly sliced; 1 tablespoon low-sodium soy sauce; 3 garlic cloves, minced; 3/4 cup bread crumbs

January 24, 2012

Packed with jerk flavor and just the right amount of spice to keep you wanting more, these balls pair perfectly with sweet Mango Raisin Chutney (page 68). If you want to take the heat up a notch, add a pinch of cayenne pepper. Serve them over some fluffy white rice with Honey-Roasted Carrots with Prunes, Walnuts, and Mint (page 89). All that’s left is to put on some Bob Marley and chill out with some friends and a cold Red Stripe.

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