Bora Bora Fireballs Recipe 485
BORA BORA FIREBALLS
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
BORA BORA FIREBALLS RECIPE - (4.8/5)
Provided by JTagg18
Number Of Ingredients 11
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
Steps:
- Preheat the oven to 375F. 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. Drain the can of pineapple in a sieve placed over a bowl to catch the juice. Save the juice. Press the pineapple pulp against the sieve with a wooden spoon to extract the excess moisture. Place 1 cup of the drained pineapple in a large mixing bowl. (save leftover pineapple for a dessert later.) To the pineapple, add 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos, ginger, garlic, scallions, jalapeno, 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. 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 case where more isn't better...Line up the meatballs on the prepare baking sheet, about 1/2 inch apart. Put the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown.
Nutrition Facts : Calories 402 calories, Fat 32.21624892575 g, Carbohydrate 3.771700625 g, Cholesterol 213.8341266 mg, Fiber 1.61352499371767 g, Protein 23.833439889 g, SaturatedFat 14.35784112975 g, ServingSize 1 1 Serving (169g), Sodium 113.194723466667 mg, Sugar 2.15817563128233 g, TransFat 3.06864304725 g
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