Jamaican Jerk Meatballs

A sweet and spicy 30 minute meal that can is low calorie, low carb, gluten free and paleo approved 🙂


For the Meatballs:Jamaican Jerk Meatballs


For the Sauce:



For the Meatballs:

  • Spray baking sheet and set oven to 350.
  • Combined all the ingredients for the meatballs in a medium mixing bowl.
  • Form them into 12 1-1.5 inch meatballs.
  • Bake for 13-15 minutes.


For the Sauce:

  • Combine the Coconut Aminos, Water, Ginger, Habaneros, Orange Zest, Orange Juice, Rice Vinegar, Worcestershire Sauce and Dijon Mustard in a medium sauce pan.
  • Set the burner to medium-high heat and bring the mixture to a boil.
  • Simmer for 10-12 minutes.
  • Strain the sauce into a bowl to remove the pieces of Habanero, Orange Zest and Ginger.
  • Add the sauce back into the  saucepan and add in the All Spice, Sweetener, and Arrowroot Powder.
  • Whisk it until it is smooth.
  • Simmer for another 8-10 minutes until it begins to thicken.
  • Taste and adjust the seasoning as you see fit.


I added the meatballs over brown rice and added organic broccoli (the frozen kind) with orange zest to top it off.


What are you cooking up? 🙂



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