Honey Jerk BBQ Meatballs with Cauliflower Mash · PrimedTable
Caribbean🥩 Meat
Honey Jerk BBQ Meatballs with Cauliflower Mash
Honey jerk BBQ turkey meatballs coated in a homemade sauce made from butter, ketchup, barbecue sauce, and honey, served with a creamy cauliflower mash made with Greek yogurt and butter. A flavorful Caribbean-inspired holiday dish that's leaner than traditional options.
High-proteinLow-cal
Adapted from a video by Deddy's Kitchen
How to make Honey Jerk BBQ Meatballs & Cauliflower MASHED! | Deddy's Kitchen
Tap a timecode to jump to roughly that moment in the video.
1
Prepare the meatball mixture by combining ground turkey with diced yellow, green and red bell peppers, scallion, red onion, and garlic in a large bowl. Add half-teaspoon each of onion powder, black pepper, flavor rice seasoning, smoke paprika, and all-purpose seasoning, plus Maggi seasoning.
2
Add finely chopped Scotch bonnet pepper and jerk seasoning to the mixture.
3
Crack two eggs into the mixture and add about half a cup of gluten-free breadcrumbs. Mix everything thoroughly with your hands until well combined and the mixture holds together.
4
Roll the mixture into even meatballs by gently forming the meat between your palms without pressing too hard. Work loosely to keep them light and tender.
5
Heat a quarter cup of coconut oil in a frying pan over medium heat (not too high to avoid burning the outsides).
6
Place meatballs in the hot oil with space between them (no crowding) and gently turn with a spoon, rolling them loosely on each side until evenly browned. Keep the heat on medium and let them cook slowly.
7
While the meatballs cook, prepare the sauce by melting 2 tablespoons of butter in a small pot over medium heat.
8
Add 2 tablespoons of ketchup and stir to combine.
9
Stir in approximately 6 tablespoons of Diana barbecue sauce.
10
Add about 3 teaspoons of honey (don't overdo it as the sauce is already sweet).
11
Add approximately 4 teaspoons of smoky barbecue sauce for depth of flavor.
12
Taste the sauce and adjust consistency if needed by adding a bit of beef broth to thin it out.
13
Once the meatballs are cooked through, transfer them to the sauce and let them soak in it so the flavors fully penetrate.
14
Prepare the cauliflower mash by ensuring the cauliflower is cooked very soft (past fork-tender), then drain well.
15
Add black pepper, garlic powder, onion powder, and Greek yogurt to the cooked cauliflower.
16
Add butter to taste (around 1 tablespoon) for a richer, creamier texture.
17
Stir in about 1 tablespoon of flavor rice seasoning. Continue mashing with a spoon with holes (slotted spoon works well) until smooth and creamy.
18
Taste the cauliflower mash and adjust seasoning with salt or other flavors as needed.
19
Plate the honey jerk BBQ meatballs alongside the cauliflower mash and serve hot.
PrimedTableBETA
