The recipe I was most excited to try from the Well Fed cookbook was Bora Bora Fireballs. Let me tell you - they did not disappoint! With flavors like pineapple, succulent pork and sweet coconut - it made me think of Palm Trees, Tiki Torches and Ocean Breezes - what's not to be excited about! Juicy, spicy, meaty and sweet - these meatballs are addictive. I especially love the nice crunch the coconut breading gives you when you first take a bite. I've made this 3 times now during my whole30 experiment. I brought some to work and as an appetizer to my gym's summer palooza party recently and now the recipe is being requested.
I concocted my own special dipping sauce to go with this recipe.
1 1/2 cup unsweetened shredded coconut
1/2 tsp plus 1/2 tsp salt
1/2 tsp plus 3/4 tsp cayenne pepper
1 cup crushed pineapple, no sugar added, packed in its own juice
2 T coconut aminos (I buy these from Amazon to replace soy sauce )
1 1/2 tsp dried ginger
3 cloves garlic minced
3-4 scallions, white and green parts very thinly sliced
1/2 fresh jalapeño, seeds and ribs removed, finely minced
2 large eggs lightly beaten
2 pounds vegetarian fed ground pork
Preheat the oven to 375 F. Cover a large baking sheet with parchment paper or aluminum foil. Heat a large non stick skillet over med - high heat, then add the coconut. Toast, stirring often with a wooden spoon, until golden brown, about 3 min. Remove from het and sprinkle with 1/2 tsp salt and 1/2 tsp cayenne pepper.
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 the back of a spoon to extract the excess moisture. Place the pineapple in a large mixing bowl and save the juice for later.
To the pineapple, add 1/2 tsp salt, 3/4 tsp 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 the ingredients are incorporated. (at this point I usually will take a small piece and cook it in the microwave to test my seasonings - season according to taste by adding more salt if needed)
*Now comes the fun part
Arrange the bowls of pineapple juice, spiced toasted shredded coconut, and seasoned pork for easy access. Measure a level tbsp 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 rolling the ball between your palms. Do not overdo it with the breading! Line up the meatballs on the prepared baking sheet, about 1/2 inch apart.
Slide the meatballs into the oven and bake for 25-30 min, until sizzling and golden brown.
Serve with my special dipping sauce
Left over crushed pineapple
Juice of 1 orange
1/4 cup coconut milk
1/4 cup left over juice of pineapple
1 Tbsp ghee or clarified butter (To clarify butter, melt unsalted organic butter in a pan until it runs clear and you will see the milk solids separate from the fat - strain the milk solids with a fine sieve and you will be left with clarified butter)
Puree all of the ingredients except for the ghee in a blender or food processor
Heat a small saucepan over med-high heat. Add 1 tbsp ghee or clarified butter to the pan. After about 30 sec. add the pureed pineapple. Stir to combine and add 1/4 tsp salt and 1/4 tsp cayenne pepper. Bring to a boil then lower heat and continue to simmer until sauce begins to thicken about 7-10 min. Mix in 2 tsp of apple cider vinegar. Remove from heat and transfer to a small bowl. Serve with meatballs.