Bora Bora Fireballs Recipes

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BORA BORA FIREBALLS RECIPE - (4.8/5)



Bora Bora Fireballs Recipe - (4.8/5) image

Provided by JTagg18

Number Of Ingredients 11

1 1/2 cups unsweetened shredded coconut
1/2 teaspoon plus 1/2 teaspoon salt
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned crushed pineapple, sugar-free, packed in its own juice
2 tablespoons coconut aminos or homemade substitute
1 1/2 teaspoons dried ginger
3 cloves garlic, minced (about 1 tablespoon)
3-4 scallions, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground pork

Steps:

  • 1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil. Heat a large non-stick skillet over medium-high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool. 2. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later. 3. To the pineapple, add 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos, ginger, garlic, scallions, jalapeño, and eggs. Beat with a wooden spoon until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated. 4. Arrange the bowls of pineapple juice, spiced coconut, and seasoned pork for easy access. Measure a level tablespoon of pork to make a meatball, lightly douse it in the pineapple juice, then roll it in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms. This is a rare case in which more isn't better - don't go too cuckoo with the coconut. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. 5. Slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown. These taste great with Confetti Cauliflower and/or Sunshine Sauce.

BORA BORA FIREBALLS



Bora Bora Fireballs image

not set

Provided by celestemerry

Categories     Appetizers

Time 30m

Yield 1

Number Of Ingredients 11

1 1/2 cups unsweetened shredded coconut
1/2 + 1/2 tsp salt
3/4 +1 tsp Ground cayenne pepper
1 cup canned crushed pineapple packed in its own juice (DO NOT USE FRESH PINEAPPLE)
2 tbsp coconut aminos
1 1/2 tsp dried ginger
3 cloves garlic minced
3-4 scallions, white and green parts very thinly sliced
1/2 Jalapeno Pepper seeded and finely minced
2 large eggs lightly beaten
2 lbs ground pork

Steps:

  • DIRECTIONS: 1 Preheat the oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil. Heat a large non-stick skillet over medium-high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool. 2 Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later. 3 To the pineapple, add 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos, ginger, garlic, scallions, jalapeño, and eggs. Beat with a wooden spoon until combined. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated. 4 Arrange the bowls of pineapple juice, spiced coconut, and seasoned pork for easy access. Measure a level tablespoon of pork to make a meatball, lightly douse it in the pineapple juice, then roll it in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms. This is a rare case in which more isn't better - don't go too cuckoo with the coconut. Line up the meatballs on the prepared baking sheet, about 1/2 inch apart. 5 Slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown. These taste great with Oven-Roasted Cauliflower Rice and/or Sunshine Sauce.

Nutrition Facts : Calories 2844 calories, Fat 259.43196 g, Carbohydrate 89.4424 g, Cholesterol 1692 mg, Fiber 56.023597386837 g, Protein 74.82886 g, SaturatedFat 207.075416 g, ServingSize 1 1 Serving (1472g), Sodium 688.884 mg, Sugar 33.418802613163 g, TransFat 19.8473619999999 g

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