Jamaica's famous jerk spice blend is applied to meatballs here — ground meat marinated with ginger, allspice, cinnamon and chilli is grilled or air-fried. The meatballs turn lightly caramelised outside and juicy inside, a quick option for a casual spread.
Mix the ginger, garlic, thyme, allspice, cinnamon, chilli flakes, salt and black pepper with the olive oil into a thick marinade paste.
Mix the grated onion into the meat, work in the spice paste thoroughly, cover and rest in the fridge for at least 10 minutes.
Pinch off roughly 40-gram portions of the marinated meat and flatten them slightly into meatball shapes.
Grill or pan-fry the meatballs over medium heat, turning to cook each side for 5-6 minutes until no longer pink inside; in an air fryer, arrange them in the basket and cook for 12 minutes, turning halfway.
Rest the marinated meat for at least 10 minutes so the spices can work into the fibres; skipping the rest leaves the seasoning sitting only on 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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