Made from scratch, seasoned with an island-inspired flavor combination! This recipe is from my friend Tanya. She was kind enough to come to our house and make it, and she even brought her mom with her! If you prefer a healthier version, skip the frying and bake them in the oven. Either way, you’ll love these moist and flavorful meatballs! Make them the night before and bake or fry them the next day for added convenience.
Ingredients:
- 1 lb ground beef, 70/30
- 1 shallot, finely chopped
- 1 medium sized carrots, grated
- 1/2 half red bell pepper, finely chopped
- 2 tbsp parsley, finely chopped
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp paprika
- 1 tsp allspice
- 1/4 tsp cinnamon
- 1/4 tsp scotch bonnet pepper, minced .
- Pinch cloves
- 1/2 tsp cayenne pepper (add more if you want it spicy)
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
Directions:
- In a bowl, add the meat and the rest of the ingredients. Mix well until everything is incorporated. Refrigerate for two hours or even better, overnight, to develop the flavor.
- Make small meatballs.
- Fry until golden brown.
- Serve with warm rice and season with fresh parsley on top!
Note:
If Jasmine rice is available where you live, use it. The aroma of this rice is a perfect combination with the meatballs.
