Best Fireballs Recipes

CAJUN FIREBALLS

Steps:

• Combine dry ingredients in a bowl.
• Add egg, juice and pepper.
• Stir in onions.
• Drop by teaspoonsful into hot (350F) oil.
• Fry approx.
• 5 minutes.
• Drain well on paper towels.

PINEAPPLE FIREBALLS

Steps:

• Mix dry ingredients well in bowl.
• Add beer stirring constantly until desired consistency is reached (indicated quantity worked for me, a bit under 3/4 cup).
• Add tobasco sauce and stir.
• Place cubed pineapple into bowl and mix well to coat.
• Place bowl in freezer for an hour, stirring 3 or 4 times to re-coat the pineapple.
• Deep fry in hot oil until golden brown. Take care while placing something very cold into something very hot.
• Serve cooled as a finger food or hot in a bowl with ice-cream over the top (not a bad idea and how I had them).

BORA BORA FIREBALLS RECIPE - (4.8/5)

Steps:

• 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 spoon to extract 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. 5. Slide the meatballs into the oven and bake for 25-30 minutes, until sizzling and golden brown. These taste great with Confetti Cauliflower and/or Sunshine Sauce.

FIREBALLS

Steps:

• Combine all ingredients by hand in a large bowl.
• Set in refrigerator for 30 minutes to rest and allow flavors to blend.
• Preheat oven to 400°F.
• Coat the cooling rack of a ½ sheet pan with non-stick spray or olive oil
• Roll meat into balls 1½ - 2 inches in diameter (approx. 1 rounded tablespoon.) and place evenly on rack.
• Cook at 400° F for 30 minute
• Can be added to spaghetti, mac & cheese, salads, used for meatball sandwich, etc. The possibilities are limited only by your imagination.

FIREBALLS

Steps:

• Melt chocolate and butter in a small saucepan over low heat.
• Stir in walnuts, rum and TABASCO brand Pepper Sauce and mix well.
• Refrigerate mixture about 15 minutes.
• Shape into 1-inch balls, then roll in sugar to coat.
• Store in refrigerator.

CAJUN FIREBALLS

Steps:

• Combine dry ingredients in a bowl.
• Add egg, juice and pepper.
• Stir in onions.
• Drop by teaspoonsful into hot (350F) oil.
• Fry approx.
• 5 minutes.
• Drain well on paper towels.