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Recipe of Meatball in Jamaica Sauce


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Recipe of Meatball in Jamaica Sauce

Meatball in Jamaica Sauce

20 min
25 min
Not so easy
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This meatball in Jamaica sauce is the recipe you needed to dust your oven. Perfect to surprise your whole family, the Jamaica sauce makes the dish a delight and the egg filling gives the touch of extra flavor. Try this main course at your next meal and you will see that this recipe becomes one of your favorites.


4 servings
  • 1 kilo of 80/20 cut Amara pork
  • 2 San Juan® Eggs
  • 1/2 cup of ground bread
  • 50 milliliters of milk
  • 2 carrots
  • 10 olives
  • 2 pickled chili peppers
  • 2 San Juan® Eggs cooked
  • 1 white onion
  • 1/4 of zucchini in cubes
  • 2 grams of salt
  • 1 gram of black pepper
  • 2 cloves of garlic
  • 9 cambray potatoes
  • 9 mushrooms
  • 10 grams of fresh rosemary
  • 50 milliliters of olive oil
  • 1 onion girl for the sauce
  • 1 cup of Hibiscus flower for the sauce
  • 1 1/2 liters of Water for the sauce
  • 30 grams of butter for the sauce
  • 100 milliliters of chicken consommé for the sauce
  • 1 clove of garlic for the sauce
  • 1 teaspoon of ground ginger for the sauce
  • 2 dried chile de árbol peppers for the sauce
  • 1 gram of sea ​​salt for the sauce
  • 1 gram of black pepper for the sauce


In a processor, grind the meat perfectly.
Add salt, pepper, garlic, breadcrumbs, milk and the two eggs.
Incorporate these ingredients well into the meat in the same processor, without overworking. Reservation.
Place the meat in a bowl and add the chopped chili, carrots, zucchini, and finely chopped olives and onions.
On plastic, spread the meat to form a large rectangular tortilla.
Place the cooked egg in the center and roll together the two sides until it is sealed; To seal the meat well, help yourself with the plastic forming a firm roll.
Line the meat roll with foil and bake for 25 minutes at 180 ° C, or until cooked.
While baking, check how the cooking is going and peel an edge of the potatoes, and then skip them in oil with rosemary and salt, over low heat, until they are sewn.
Add the mushrooms and continue cooking for a minute.
Remove the meatloaf from the oven and remove the aluminum and plastic. Cut into desired portions.
For the sauce, make a Jamaican concentrate by boiling the flowers in a liter of water. Then reserve the flowers separately.
Brown the peppers over medium heat in a pan together with the butter. Then, in a food processor, grind them very thinly with the flowers and the onion.
Grind 1 cup of Jamaican concentrate with the garlic clove and then pour it into a pot.
Add chicken, ginger, salt and pepper and 1/4 cup of water to the pot along with the milling of the flowers. Boil over medium heat until reduced to taste.
If it is very acidic, add some muscovado sugar and season to your liking.
Place a portion of Jamaican sauce on a plate and then the meatloaf, and decorate with the chambray potatoes and mushrooms.


With a mirror of Jamaican sauce, accompanied with cambray potatoes and mushrooms.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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Ratings (1)
Mary Soco Sandoval García
08/08/2019 15:35:56
Con que puedo sustituir el Concentrado de pollo porque tiene glutamatmonosodico y no es bueno para la salud

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