The Permit Room 779 Colombo Street Lunch Menu : $5 – 20 Dinner Menu : $10 – $36 “Welcome to the days of East – Indian prohibition. As a visitor, inside these four walls, the laws against extravagance don’t apply. The Permit Room has attained a license from the authorities in your name. Tonight you…
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
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 www.jaxhamilton.co.nz.
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