This recipe is again from Well Fed by Melissa Joulwan. Do you think that eventually I'll have reproduced every recipe in her book? I hope so. There hasn't been a bad one yet. She's my hero.
Today's recipe is called Bora Bora Fireballs. They are basically coconut-coated meatballs, but that name will get your kids interested, won't it?
2 cups toasted shredded coconut
2 pounds ground meat of your choice
1 can of crushed pineapple
1 finely-chopped onion
1/2 tsp. salt
2 tbsp. soya sauce or coconut aminos
1.5 tsp. ginger
1 tbsp. garlic
spices of your choice
Spread the shredded coconut in a frying pan with the heat on medium high and stir occcasionally until all of the coconut is toasted a warm brown. Remove from heat. Sprinkle with a little salt and cayenne pepper, then set aside to cool.
Preheat the oven to 375 degrees.
Drain the pineapple, reserving the juice for later. Make sure the pineapple is very well drained - pressing into it with a spoon to get all of the liquid out. In a bowl, add the pineapple, eggs, ginger, salt, garlic, soya sauce, and chopped onion. Mix well. Now is the time to spice it up as much or as little as you want. Add chopped jalapenos, sriracha, pepper, chili powder, garlic powder - pretty much whatever you have in the cupboard that strikes your fancy. Mix again. Add the ground meat and mix until everything is well combined.
Arrange your bowls of coconut, pineapple juice, and meat mixture so that you have easy access.
Scoop out about a tablespoon of meat, roll it into a ball between your palms, dip it in the pineapple juice, and then roll it lightly in the coconut.
Don't get too heavy-handed with the coconut, just a thin coating. Roll the ball between your palms again to press the coconut in, and then place it on a cookie sheet.
Once you have the sheet filled, place it in the oven and bake for about 25-30 minutes, until the meatballs are brown and sizzling.
Do you think this is something you'd try?
Less crazy than the "chocolate" cauliflower?
I'm linking up here this week!