Most Jamaican jerk seasoning blends already contain some dried chilies, so the habanero called for in this recipe is completely optional. If you aren’t a fan of hot and spicy, eliminate the pepper. Otherwise, move on, mon, and enjoy these little jewels.
• Hands-On Time: 15 minutes
• Cook Time: 11 minutes
Yields 16 meatballs
1 pound ground chicken
1 large egg
1 tablespoon honey
1/4 cup almond meal
1 tablespoon finely diced yellow onion
1 teaspoon finely diced habanero (seeded)
1 tablespoon Jamaican jerk seasoning blend
1/2 teaspoon sea salt
2 tablespoons avocado oil, divided
1/2 cup water
1 In a medium bowl, combine ground chicken, egg, honey, almond meal, onion, habanero, Jamaican jerk seasoning, and salt. Form into 16 golf ball–sized meatballs. Set aside.
2 Press the Sauté button on the Instant Pot® and heat 1 tablespoon oil. Place half the meatballs around the edges of the pot. Sear on all sides for a total of about 4 minutes. Remove the first batch and set aside. Add remaining oil and meatballs and sear 4 minutes. Remove meatballs.
3 Add water to the Instant Pot® and insert steamer basket. Place meatballs evenly on steamer basket. Lock lid.
4 Press the Manual or Pressure Cook button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.
5 Transfer meatballs to a bowl and serve.