Crispy Jerk Meatballs with Chilli Mayo

Crispy Jerk Meatballs are an all-together delicious combination of tender, juicy, aromatic, creamy and spicy!! Bloody hell, I’m even salivating talking about them. The Jax Jerk Marinade* gives these meatballs instant flavour – full of personality. If you’re expecting a crowd, it’s easy enough to double up on the recipe. Something new from the old pantry ingredients.

Prep Time: 15 minutes

Cook time: 20 minutes

Serves: Makes 12 Meatballs


1 slice brown bread (use gluten free if required or 1 tbsp rice/coconut flour)
50 ml milk
400g beef mince (or you could do half pork, half beef)
2 tbsp Jax Jerk Marinade*
1 tbsp sesame oil
dash of oil

Chilli Mayo:
¼ cup mayonnaise
1 tsp Jax Hot Chilli Sauce*


Rip the bread into bite sized pieces, pop in a bowl and cover with the milk. Leave for 5 minutes or until the bread has soaked up most of the milk.

Add the mince, Jax Jerk Marinade* and sesame oil.

Mix really well, divide into 12 and roll into balls.

Pour the oil into a pan and fry until crisp and golden.

Mix the mayonnaise and Jax Hot Chilli Sauce* together and serve with the hot meatballs.

SERVE: Great as a starter on a bed of coriander hummus with tomatoes and sprouts or main with pasta, or in a bun with mayo, tomato, lettuce leaves and the chilli mayo.

*While stock lasts – Jax Jerk marinade and Jax Hot Chilli Sauce is available to purchase from