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Low carb, ready in 15 min!
20 minutes
Spicy

Jerk Pork Meatballs

with Roasted Sweet Peppers, Cauliflower ‘Rice’ & Peas

Cooking time

20 minutes

Servings

2/4

Calories

670 /serving

Feeling irie? Nothing captures the warm ways of Jamaican food quite like a taste of jerk. Ripe with allspice, nutmeg, paprika and a hot prickle of cayenne, our Jamaican Waves blend gives these ground pork meatballs the distinctively complex palate associated with the nation’s signature dish. Top them with a tangy tomato-based sauce and serve with sautéed cauliflower ‘rice’ and peas, and oven-hot roasted sweet peppers. Catch a wave with this Caribbean-inspired meal.

We will send you:

  • 340g Ground pork (high-protein serving)
  • 200g Mini sweet peppers
  • 200g Cauliflower ‘rice’ (chopped cauliflower)
  • 15ml Minced garlic
  • 100g Green peas
  • 30g Vegetable demi-glace
  • 30ml Soy sauce (low sodium)
  • 15ml Tomato paste
  • 30g Almond flour
  • 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
  • 3.5g Jamaican Waves spices (allspice, cayenne pepper, paprika, black pepper, ginger, garlic, thyme, chives, cinnamon, chili, cumin, nutmeg)

Contains: Mustard, Soy, Almonds, Wheat

You will need:

Medium pan
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
43 g
Saturated Fat
9 g
Sodium
1270 mg
Total Carb
30 g
Sugars
9 g
Protein
45 g
Fibre
11 g
Preparation
a picture
Roast the sweet peppers
Preheat the oven to 450°F. On a lined sheet pan, toss the sweet peppers with a drizzle of oil, ½ the Zesty Herbs spices and S&P. Roast, flipping halfway, 10 to 12 min., until browned and tender.
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Prepare the meatballs
Meanwhile, in a large bowl, combine the pork, flour, ½ the garlic, ½ the Jamaican Waves spices and S&P. Form into 10 meatballs (double for 4 portions) about the size of a golf ball.
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Cook the meatballs
In a medium pan, heat a drizzle of oil on medium-high. Cook the meatballs*, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
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Sauté the cauliflower rice & peas
Meanwhile, in a large pan, heat a drizzle of oil on medium. Sauté the cauliflower rice, 8 to 10 min., until softened; season with S&P. Add the peas and remaining Zesty Herbs spices. Sauté, 30 sec. to 1 min., until fragrant. Transfer to a bowl.
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Make the sauce
In the reserved pan, heat a drizzle of oil on medium-high. Sauté the remaining garlic, 30 sec. to 1 min., until fragrant; season with the remaining Jamaican Waves spices and S&P. Add the tomato paste and cook, stirring frequently, 1 to 2 min., until dark red. Add the soy sauce, demi-glace and ½ cup water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits from the bottom of the pan, 2 to 3 min., until thickened.
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Plate your dish
Divide the cauliflower rice and peas between your plates. Top with the sweet peppers and meatballs. Spoon the sauce over the meatballs. Bon appétit!

*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.