Bunny Balls Recipes

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BUNNY BALLS



Bunny Balls image

We created these balls in honor of Easter. We won't lie to you-they are a serious undertaking, and are without a doubt the most complicated recipe in this book. But we promise that the end result is completely worth the effort. Braising the legs with the onion and thyme brings out their incredible flavor and tenderness. Butchering the rabbit can prove a bit tricky, so visit your local butcher shop at an off-hour when the butchers have some extra time on their hands to help you. Serve with Mushroom Gravy (page 63) and Mashed Potatoes (page 79).

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 12

4 tablespoons olive oil
1 onion, cut into 1/4-inch slices
1 fennel head, cut into 1/4-inch slices
2 teaspoons salt
Two 2-pound rabbits (front and hind legs separated, loin deboned, and loin and belly ground)
2 tablespoons chopped fresh rosemary
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup dry white wine
1 cup chopped fresh parsley
2 large eggs
1 cup bread crumbs

Steps:

  • Preheat the oven to 375°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Heat the remaining 2 tablespoons olive oil in a large frying pan for 1 minute over medium-high heat. Add the onions, fennel, and salt. Cook, stirring often, until the vegetables are tender and begin to brown, about 10 minutes.
  • Place the rabbit legs in another baking dish and cover with the hot onion mixture. Roast for 1 hour and 15 minutes, turning the legs every 10 minutes. When done, the meat should be tender and falling off the bone.
  • Remove from the oven and allow to cool. Pick the cooked meat off the bones, being careful to remove all of the bones. Coarsely chop the meat, combine with the onion mixture, and set aside.
  • Raise the oven temperature to 450°F.
  • Combine the cooked, chopped rabbit mixture with the raw ground rabbit, rosemary, pepper, garlic, white wine, parsley, eggs, and bread crumbs in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. 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. The meatballs should be touching each other.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

EASTER BUNNY BUTT BALLS RECIPE BY TASTY



Easter Bunny Butt Balls Recipe by Tasty image

Easter bunny balls are easier than you think! If you love cake pops, you will love these easy cake balls. Have fun and play around with pastel sprinkles! You can make Easter bunny butts or Easter eggs. Lay them on some fake green grass or dip in green sugar sprinkles. Everyone will love these at Easter brunch, especially the kids.

Provided by Mia Hermsen

Categories     Desserts

Time 55m

Yield 15 servings

Number Of Ingredients 5

15 oz vanilla cake mix
8 oz vanilla frosting
1 lb white chocolate
1 teaspoon coconut oil
⅓ cup sprinkles, for decorating

Steps:

  • Bake the cake according to the package instructions. Let cool completely.
  • Use a fork to break the cake into fine crumbs, then add the frosting and stir until well-incorporated and the mixture holds together when pressed between your fingers.
  • Roll the mixture into golf ball-sized balls, with a corresponding number of smaller balls to serve as bunny tails. Chill in the freezer for 5-10 minutes, until firm.
  • Add the white chocolate and coconut oil to a medium microwave-safe bowl. Melt in the microwave at half-power in 30-second intervals, stirring between, until smooth.
  • Dip the cake balls in the white chocolate to coat completely, then place on a sheet of parchment paper. (If the white chocolate starts to harden, microwave for 15 seconds to re-melt.) Before the chocolate sets, decorate with the sprinkles as desired and stick the smaller balls onto the larger balls to make bunny butts.
  • Let the cake balls sit at room temperature or in the refrigerator until the chocolate sets.
  • Enjoy!

Nutrition Facts : Calories 322 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 38 grams

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