We are still going good with our working out and meal plan changes. I have always been a fan of eating better and loved my veggies and low carb meals with my diabetes and all. But no with limiting my choices and being more routine, chicken and veggies was getting to me.  But, with my marginal skills and improvisational tools, I need not be at ther mercy of some bland boring menu.  So we hit the spice cabinet and did we could with what we had. In the end I came up with something passable and pretty good and a change of pace.

Jerk Chicken Balls

Jerk like seasoning in Chicken meat balls

Ingredients
lb ground chicken, I didnt get ground breasts, because I needed some fat for cooking.
I eyeballed these spices since I was cooking in relative starvation mode because of my lack of timing shopping and prep time.
All spice, cinnamon, cumin, tumeric, cayenne pepper, salt and black pepper.
1 large egg
1/4 cup bread crumbs
2 green onions chopped
Olive oil for jerk mix and a tiny bit for cooking.
2 cloves minced garlic
Orange liquer just a dash.

Preheat oven to 400
Mix all ingredients except the meat, eggs and bread crumbs
mix in meat and get the sauce all the way through.
Make well in center put in egg and mix thoroughly. Add bread crumbs little at a time until the mixture pulls away some from the bowl and is not too runny. I got about 12-14 balls ouf this Thats left overs for lunch.

In an oven proof heavy bottom skillet pour a tiny bit of olive oil.
I cook these on each side until they are browned about 2 minutes each side, the center will be undone but thats fine.
Pop into oven and cook without touching or bothering for about 10 minutes, You can start checking every 4 or 5 minutes after that to make sure they are ok.   I used this time for boiling broccoli and adding some parmesan cheese and salt.
After meat is done, remove from oven, set aside, and in the skillet, being careful not to burn  yourself make the sauce. First deglaze the pan, with what you got, Stock or broth is optimal here but I had water tonight. Get the bits off the bottom and let it come to a simmer.
I use a mix of 1 spoon of corn starch and about half a cup of warm water. The same dry spices in the mix in the first place in smaller amounts, soy sauce, honey and some lemon juice.  Cornstarch wont do its thing until it comes to a boil/simmer so when it hits that start stirring and watching. Now I let that reduce by about half and then drop the heat back and add a pat of butter to give the sauce shine and some back salty flavor. Not too much though.

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