Bora Bora Fireballs

These meatballs are from a cookbook called Well Fed: Paleo Recipes for People Who Love To Eat.  The only way to explain is Yummy to the infinity power!  For those of you that are not familiar with paleo its pretty much eating like a caveman.  Doesn't that sound like fun?  Watch out and don't get hit in the head ladies!  I made a little brown rice with this which is a paleo no-no but it was a tummy yes-yes.  I also made a sauce with just soy sauce, sriracha, half a lime, garlic powder, powdered ginger.  To that you could probably add a little peanut butter. To be Sunshine Sauce you have to find sunflower seed butter.  I haven't gone to the Gluten-free store near me to see if they had any so I had to go without any butters.  It was still super tasty. 

Bora Bora Fireballs

 

Makes 6 servings

Ingredients:

1 1/2 cups shredded coconut

3 cloves of garlic

3 to 4 scallions

1/2 fresh jalapeno

1 cups canned crushed pineapple, packed in its own juice

1/2 teaspoons coconut aminos or soy sauce

1 1/2 teaspoons of dried ginger

1 teaspoon ground cayenne pepper

2 large eggs

2 pounds of ground pork

Directions:

1. Preheat oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil; set aside.  Heat a large non-stick skillet over medium-high heat, then add thre coconut.  Toast, stirring often with a wooden spoon, until golden brown,about 3 minutes.  Remove and set aside to cool.
2. Peel and crush garlic cloves and cut the scallions into very thin slices.  Remove, the ribs and seeds from the jalapeno, then finely mince. set aside.
3. Drain the can of pineapplein a sieve with a wooden spoon to extract excess moisture.  Place the pineapple in a large mixing bowl and save the juice for later.
4. To the pineapple, add salt, coconut aminos, ginger, cayenne, garlic, scallions, jalapeno, and eggs.  Beat with a wooden spoon until combined.  Crumble the pork into the bowl and knead until combined.
5. Arrange bowls of pineapple juice, toasted coconut, and pork for easy access. Measure a level tablesppon of pork to make a meatball, lightly douse in pineapple juice, then roll in the coconut, gently pressing te coconut shreds into the meat.  Line up the meatballs on the prepared bakin sheet, about 1/2 inch apart.
6. slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown.

 

Once you say" I'm making caveman food" the boys want to help.  Here's a picture of my caveman and his meatball making skills!  I love him!!