Jamaica’s famous jerk spice blend flavors these meatballs with ginger, allspice, cinnamon, and hot pepper. The seasoned ground meat can be grilled or cooked in an air fryer, giving the meatballs a lightly caramelized exterior and juicy center. A quick option for a gathering.
Mix the ginger, garlic, thyme, allspice, cinnamon, red pepper flakes, salt, and black pepper with the olive oil to make a thick marinade.
Mix the grated onion into the ground meat, then work in the spice marinade. Cover and refrigerate for at least 10 minutes.
Shape the marinated meat into portions of about 40 g and flatten them slightly.
Grill or cook in a skillet over medium heat for 5 to 6 minutes per side, turning until the center is no longer pink. For air-frying, arrange the meatballs in the basket and cook for 12 minutes, turning halfway through.
Let the ground meat rest for at least 10 minutes so the spices can flavor it throughout. If cooked without resting, the spices may remain concentrated near the surface.
Pul biber yerine bir kere gerçek scotch bonnet biber bulup denedim, tarifte önerildiği gibi kullandım ve köfteler gerçekten çok daha keskin acılı oldu; ailem için yarım biberle yetindim. Izgarada her yüzünü 6 dakika çevirdim, ortası tam kıvamındaydı.
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