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Bora Bora Fireballs

53min prep: 13min cook: 40min

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 and images of tikis and luaus.Notes:

  1. To make these more fiery, keep the seeds and ribs in the jalapeno—or try a serrano.

    Coconut aminos are a substitute for soy sauce made from coconut and can be found at many grocery stores or from online retailers. They provide a taste similar to soy sauce.

    This recipe has been shared with us from the Austin Food Blogger Alliance Cookbook, which can be purchased here.

Ingredients

Produce

  • Garlic — 3 Cloves
  • Jalapeños — 1⁄2
  • Scallions — 2

Meat & Seafood

  • Ground Pork — 1 Pound

Dairy & Eggs

  • Eggs, Large — 1

Canned Goods, Soups & Mixes

  • Crushed Pineapple, Canned, Sugar-Free With Juice — 1⁄2 Cup

Spice & Baking

  • Cayenne Pepper — 1 Teaspoon
  • Ground Ginger — 3⁄4 Teaspoon
  • Kosher Salt — 1⁄2 Teaspoon
  • Shredded Coconut — 3⁄4 Cup

Specialty

  • Coconut Aminos — 1 Tablespoon

Equipment

Kitchen Supplies

  • Parchment Paper

Appliances

  • Oven
  • Stove Top

Cooking Equipment

  • Can Opener
  • Chef’s Knife
  • Cutting Board
  • Fine Mesh Strainer
  • Measuring Cups
  • Measuring Spoons
  • Mixing Bowl, Large
  • Mixing Bowl, Medium — 2
  • Saute Pan, Large, Non-Stick
  • Sheet Pan
  • Wooden Spoon

Prep Steps

  1. Drain the can of 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.
  2. Mince garlic. Add to the pineapple.
  3. Slice scallions. Add to the pineapple.
  4. Mince jalapeno (removed seeds and ribs). Add to the pineapple.
  5. Beat egg. Add to the pineapple.
  6. Add salt, coconut aminos, dried ginger and cayenne pepper to the pineapple. Beat with a wooden spoon until well combined.
  7. With your hands, crumble the pork into the bowl and knead until all of the ingredients are incorporated. Refrigerate until ready to cook.

Cook Steps

  1. Preheat the oven to 375 °F.
  2. 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 salt and cayenne pepper. Transfer to a medium bowl and set aside to cool.
  3. Cover a large sheet pan with parchment paper or aluminum foil.
  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 preheated oven and bake for 25-30 minutes until sizzling and golden brown.
  6. Transfer Bora Bora meatballs to a serving platter or dinner plates. Serve warm!