Bora Bora Fireballs | theclothesmakethegirl
blog recipes paleo recipes index meats/eggs fish/seafood veggies salads curries/stews nibbles dressings/sauces seasonings soups treats my Cookbooks well fed well fed 2 paleo 101 fave posts store About
Clearly, I’ve got balls on the brain. We’ve been testing meatball recipes for Well Fed 2 , and we have finally imed settled on the 15 (Yes! Fifteen!) varieties that will be included in the new cookbook. In honor of bringing the testing phase to a close, I thought I’d share a favorite of mine from the first Well Fed : Bora Bora Fireballs.
These meatballs came to me in a dream. I woke up with tumbling thoughts about a lush combination of pineapple, succulent pork, and creamy-sweet coconut. I was haunted by images of tikis and luaus. The only way to clear my mind was to surrender to the kitchen gods. After three attempts, something still wasn’t quite right. Later, while lost in photos imed of tropical beaches and coral reefs, I landed on the fiery name, and the rest of the recipe fell into place. These taste even better the second day, so if you can endure the wait, you will be rewarded.
Ingredients: 1 1/2 cups unsweetened shredded coconut 1/2 teaspoon plus 1/2 teaspoon salt 3/4 teaspoon plus 1 teaspoon ground cayenne pepper imed 1 cup canned crushed imed 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, imed finely minced (about 2 teaspoons) 2 large eggs, lightly beaten 2 pounds ground pork
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 imed spoon to extract imed 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.
I CAN NOT WAIT for Well Fed 2! I see my mother almost every Sunday for dinner, and she makes a paleo meal (because she is so cool). She is down with the cooking and ingrediants, imed but has DEFINITE oppinions on the cookbooks I’ve given to her! She loves yours – “its written like it should be.” Really appreciate your blog and the bad-assery that goes with it!
when is it going to be out give us a clue pls so I can look for it
October 22! It’s imed available for pre-order now: http://www.amazon.com/gp/product/0989487504/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0989487504&linkCode=as2&tag=roltheboo-20
Reply
First, it’s damn hard to choose a favorite Well Fed recipe but this one is in my top two! I LOVE these little beauties! Second, I can NOT wait for Well Fed 2 and 15 meatball recipes??? Yes, Yes, Yes!!!
I am too lazy to toast the coconut and roll the balls in them (they are awesome like that), but I just throw the coconut in with the meat and make the balls and they are STILL the best food ever. Anytime I feel mopey about giving up junk food and grains, I make these and all is well.
I’ve been making these with lamb (I don’t eat pork) and using Penzey’s chipotle powder in place of the jalepeno imed and they are pretty much my favorite recipe ever. My roommates get super excited (and jealous) every time I make them.
March 5, 2013 at 10:04 pm
I ordered Well Fed a month ago and it finally arrived today (back ordered). Great recipes imed – but my favourite part of the book is your plan for chopping and cooking on Sunday for the week ahead. That’s what I will be doing this Sunday!
Mel says:
These are being made this evening for tomorrow’s dinner. I’ve imed been using recipes out of your book this entire week. It&#
blog recipes paleo recipes index meats/eggs fish/seafood veggies salads curries/stews nibbles dressings/sauces seasonings soups treats my Cookbooks well fed well fed 2 paleo 101 fave posts store About
Clearly, I’ve got balls on the brain. We’ve been testing meatball recipes for Well Fed 2 , and we have finally imed settled on the 15 (Yes! Fifteen!) varieties that will be included in the new cookbook. In honor of bringing the testing phase to a close, I thought I’d share a favorite of mine from the first Well Fed : Bora Bora Fireballs.
These meatballs came to me in a dream. I woke up with tumbling thoughts about a lush combination of pineapple, succulent pork, and creamy-sweet coconut. I was haunted by images of tikis and luaus. The only way to clear my mind was to surrender to the kitchen gods. After three attempts, something still wasn’t quite right. Later, while lost in photos imed of tropical beaches and coral reefs, I landed on the fiery name, and the rest of the recipe fell into place. These taste even better the second day, so if you can endure the wait, you will be rewarded.
Ingredients: 1 1/2 cups unsweetened shredded coconut 1/2 teaspoon plus 1/2 teaspoon salt 3/4 teaspoon plus 1 teaspoon ground cayenne pepper imed 1 cup canned crushed imed 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, imed finely minced (about 2 teaspoons) 2 large eggs, lightly beaten 2 pounds ground pork
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 imed spoon to extract imed 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.
I CAN NOT WAIT for Well Fed 2! I see my mother almost every Sunday for dinner, and she makes a paleo meal (because she is so cool). She is down with the cooking and ingrediants, imed but has DEFINITE oppinions on the cookbooks I’ve given to her! She loves yours – “its written like it should be.” Really appreciate your blog and the bad-assery that goes with it!
when is it going to be out give us a clue pls so I can look for it
October 22! It’s imed available for pre-order now: http://www.amazon.com/gp/product/0989487504/ref=as_li_ss_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=0989487504&linkCode=as2&tag=roltheboo-20
Reply
First, it’s damn hard to choose a favorite Well Fed recipe but this one is in my top two! I LOVE these little beauties! Second, I can NOT wait for Well Fed 2 and 15 meatball recipes??? Yes, Yes, Yes!!!
I am too lazy to toast the coconut and roll the balls in them (they are awesome like that), but I just throw the coconut in with the meat and make the balls and they are STILL the best food ever. Anytime I feel mopey about giving up junk food and grains, I make these and all is well.
I’ve been making these with lamb (I don’t eat pork) and using Penzey’s chipotle powder in place of the jalepeno imed and they are pretty much my favorite recipe ever. My roommates get super excited (and jealous) every time I make them.
March 5, 2013 at 10:04 pm
I ordered Well Fed a month ago and it finally arrived today (back ordered). Great recipes imed – but my favourite part of the book is your plan for chopping and cooking on Sunday for the week ahead. That’s what I will be doing this Sunday!
Mel says:
These are being made this evening for tomorrow’s dinner. I’ve imed been using recipes out of your book this entire week. It&#
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