These meatballs include the fiery flavors of traditional Jamaican jerk seasoning, but their heat is tempered by the addition of sweet chutney.
1 large egg
1/2 cup jarred mango chutney, such as Major Grey’s
2 tablespoons whole milk
1/2 cup plain breadcrumbs
2 tablespoons chopped fresh cilantro
4 garlic cloves, minced
1 tablespoon freshly squeezed lime juice
1 tablespoon curry powder
2 teaspoons ground cumin
1/4 teaspoon ground allspice
3 to 5 dashes hot red pepper sauce
11/4 pounds ground chuck
Salt and freshly ground black pepper to taste
Vegetable oil spray
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Combine egg, chutney, milk, and breadcrumbs in a food processor or in a blender, and puree until smooth. Scrape mixture into a mixing bowl, and add cilantro, garlic, lime juice, curry powder, cumin, allspice, and hot red pepper sauce.
3. Add beef, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately.
Note: The beef mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes or until hot.