Jerk Chicken Balls

• 2 tablespoons olive oil
• 1 pound ground chicken, preferably thigh meat
• 1 pound ground pork
• 2 tablespoons dark brown sugar
• 1 teaspoon salt
• 2 large eggs
• 2 habanero chiles, stemmed, seeded, and minced
• 1 1/2 teaspoons ground allspice
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons chopped fresh thyme
• 3 scallions, thinly sliced
• 1 tablespoon low-sodium soy sauce
• 3 garlic cloves, minced
• 3/4 cup bread crumbs

1. Preheat the oven to 450F.
2. Drizzle the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
3. Set aside.
4. Combine the ground chicken, ground pork, brown sugar, salt, eggs, chiles, allspice, cinnamon, cloves, nutmeg, cayenne (if using), thyme, scallions, soy sauce, garlic, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
5. Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
6. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
7. The meatballs should be touching each other.
8. Roast for 20 minutes, or until the meatballs are firm and cooked through.
9. A meat thermometer inserted into the center of a meatball should read 165F.
10. Allow the meatballs to cool for 5 minutes in the baking dish before serving.

olive oil, ground chicken, ground pork, brown sugar, salt, eggs, chiles, ground allspice, ground cinnamon, ground cloves, ground nutmeg, cayenne pepper, thyme, scallions, soy sauce, garlic, bread crumbs

Taken from www.epicurious.com/recipes/food/views/jerk-chicken-balls-389591 (may not work)