A famous entertainer of children once said “if you love it so much, why don't you marry it?” We would marry this jerk sauce, but it's illegal in all 50 states. We'll settle for bathing meatballs in its splendor, coating them with smoky goodness. The bright salad on the side, with oranges and red bell peppers, provides a nice sweet crunch that melds perfectly. The secret word to this dish is: delicious.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into 2" long strips.
Peel orange and slice into ¼" rounds. Tear rounds into small pieces. Place orange pieces in a mixing bowl with half the rice vinegar (reserve remaining for dressing) and combine. Set aside.
Form the Meatballs
In another mixing bowl, combine ground beef, panko, and ¼ tsp. salt.
Form meat mixture into six equally-sized meatballs, about the size of a ping-pong ball.
Cook the Meatballs
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and stir occasionally until meatballs are browned and reach a minimum internal temperature of 160 degrees, 8-10 minutes.
Add jerk sauce, 1 Tbsp. water, and white portions of green onions and stir until warmed through, 1-2 minutes.
Remove from burner.
While meatballs cook, make salad.
Make the Salad
In another mixing bowl, combine red bell pepper, green portions of green onions, slaw mix, oranges and any liquid, remaining rice vinegar, 2 Tbsp. olive oil, and a pinch of salt and pepper. Set aside.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!