Best Honey Balls Recipes

STRUFFOLI O CICERCHIATA (ITALIAN HONEY DOUGH BALLS)

Steps:

• Mix flour, eggs, butter, sugar, egg yolk, lemon zest, rum extract, and salt together in a large bowl to create a soft dough. Cover with plastic wrap; let stand for 30 minutes.
• Roll dough into a thin log the width of your pinky finger, about 1/4 inch. Cut log into small pieces; roll into balls. Dust with flour to prevent from sticking.
• Heat oil in a deep-fryer or large saucepan. Place a few balls of dough in a sieve to shake off excess flour. Cook in the hot oil until golden brown, about 2 minutes. Transfer to a paper towel-lined plate using a slotted spoon. Repeat with remaining balls of dough.
• Pour honey into a saucepan over low heat. Cook until a small amount of honey dropped into cold water forms a soft ball. Add fried balls of dough to the hot honey; stir gently with a wooden spoon until coated.
• Rinse a serving plate and shake off the water. Pile dough balls onto the serving plate in the shape of a dome or ring using damp hands or a damp wooden spoon. Garnish with sugar sprinkles. Let cool completely.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS

Steps:

• Preheat a grill pan or large griddle over medium high heat.
• Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
• While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
• While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
• Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
• While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

ITALIAN HONEY BALLS (PIGNOLATA OR STRUFFOLI)

Steps:

• Mix dough ingredients well. Knead on floured board. Let dough rest for a while.
• Roll dough into 1/4 inch thick pieces.
• Cut dough into 1/4 strips and roll thin (thinner than a pencil).
• Cut off pieces of rolls making tiny pieces (smaller than peas).
• Deep fry in oil. Drain well on paper towels.
• Meanwhile heat honey and sugar. Boil for 15 minutes.
• Stir hot syrup into dough pieces. Stir in almonds.
• Using finger tips dipped in ice water carefully pour mixture onto board. Make into individual size cirles (golf ball size).
• Warning this is very hot so use cooled fingers and spatula to shape but you must work quickly as it hardens quickly.
• Some put sprinkles on top but that is optional.

PEANUT BUTTER AND HONEY BALLS

Steps:

• Mix peanut butter, dry milk powder, honey, and raisins together in a bowl until well incorporated. Shape into walnut-sized balls.
• Place graham cracker crumbs in a shallow bowl; roll peanut butter balls in the crumbs to coat.

HONEY ALMOND DATE BALLS

Steps:

• Preheat oven to 350 degrees F.
• Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant and a shade darker.
• Roughly chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl. Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add honey to the date and almond mixture. Mix together until evenly incorporated and smooth. Coat hands with some vegetable oil so that mixture does not stick too much and form mixture into 1 1/2-inch balls. Roll each ball in chopped almonds to coat well. Place in a tightly sealed container until ready to eat. Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together if transporting. Will keep for up to 5 days at room temperature or up to a week, if refrigerated.

STRUFFOLI (HONEY BALLS)

Steps:

• Beat together eggs, sugar, and oil until foamy. Add flour and baking soda slowly while kneading. Knead the dough until it forms a smooth ball.
• Divide into 8 smaller balls. Roll each ball into a rope 1/2 inch across, and cut into pieces 1/3-1/2 inch long. Flour each piece lightly to prevent them from sticking together. Fry dough in oil at 375 until golden brown and puffy. Drain well. Arrange fried dough in a tray or mixing bowl.
• Prepare Honey Glaze, and pour over fried dough turn dough until evenly coated with Honey Glaze.
• Honey Glaze directions:.
• Boil liquid ingredients until thick remove from heat, and pour over cake.
• Arrange in a pyramid on a serving plate, and cover with candy sprinkles or slivered almonds.
• Cool before serving.

HONEY BALLS

Steps:

• mix together all ingredients except crushed corn flakes.
• Scoop out by teaspoon full and roll into balls, then roll in crushed corn flakes.
• Chill before serving.

STRUFFOLI- HONEY BALLS ALA LIDIA RECIPE - (5/5)

Steps:

• 1. Pulse together flour, 1 tbsp sugar, lemon zest, orange zest, cinnamon, and salt in food processor. In separate bowl whisk together eggs and vanilla. Add egg mixture to food processor- drop in butter pieces- process until smooth- place dough in plastic wrap- let sit for 1 hour at room tempreature. Make the syrup- place honey, remaining 1/2 cup sugar and 1/3 cup water into skillet and on medium heat bring to boil- 6-7 minutes. In another side skillet- heat the vegetable oil, 365 degrees. Cut the dough into piece and roll into 1/2 inch thick length- cut with pasta knife into hazelnut pieces- take each piece and roll dough in hands and make round. Place in frying oil- cook until golden broan. remove from skillet and place on paper towels. Place the stuffoli balls into the honey syrup, and toss around until fully coated. Place on plate in layers and form cone/Christmas tree form. PLace sprinkles on top and pieces of diced marichino cherries.

HONEY BUTTER BALLS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Combine butter, honey, and vanilla extract in a bowl; beat with an electric mixer until creamy. Mix in flour 1/2 cup at a time. Stir walnuts into the dough.
• Form dough into 1-inch balls. Arrange on an ungreased baking sheet.
• Bake in the preheated oven until very light golden, 30 to 45 minutes. Cool briefly, about 5 minutes.
• Pour confectioner's sugar into a shallow bowl. Roll warm cookies in confectioners' sugar to coat.

STRUFFOLI (ITALIAN HONEY BALLS)

Steps:

• 1. Beat eggs with vanilla and salt. Stir in enough flour to make a soft managable dough. Mix well.
• 2. Toss onto floured board or countertop and knead 5 minutes til smooth. Cut in half and wrap in parchment paper ( flour the balls so you can get them off the paper!).
• 3. Set aside and place in a cool place for 30 minutes to rest.
• 4. Take pieces of dough and on floured countertop, roll into rope like shapes. Cut each into very tiny pieces.( 1/4" pieces). Spread on lightly floured surface and let them rest again for another 30 minutes.
• 5. Heat oil in heavy medium size saucepan and place balls into pan in batches, keeping an eye on them as they brown very quickly. Drain each batch on paper towels.
• 6. Pour sugar, honey and zest into medium pan and heat to dissolve sugar. Place all the balls into the pan and stir to coat all.
• 7. Pile them onto a pretty plate into a cone shape. Sprinkle with colored sprinkles.

STRUFFOLI/PIGNOLATA (AKA HONEY BALLS)

Steps:

• In a large bowl beat eggs, sugar, grated lemon peel (if desired), and 1 1/2 teaspoons oil until foamy.
• Gradually add flour and baking powder.
• *Using your hands, mix and knead the mixture well, forming a dough.
• Knead the dough until smooth.
• (*A Kitchen Aid mixer with a dough hook may be used for mixing/kneading the dough).
• Form dough into a ball.
• Place dough on a lightly floured surface, and divide dough into 8 to 10 smaller balls.
• On a lightly floured surface, roll each ball into a"rope" about a 1/2 inch wide, and 10 inches long.
• Using a sharp knife, cut each rope into 1/3 inch pieces.
• (Optional, pieces may be rolled into balls about the size of marbles).
• Dust cut pieces with a bit of flour.
• Heat oil in a frying pan or deep fat fryer to a temperature of 375°F.
• Shake off excess flour, and fry the bits of dough (in small batches) until puffy and golden brown.
• DO NOT crowd the frying pan or fryer.
• Remove each batch of balls with a slotted spoon and place on heavy brown paper (or paper towels) to drain.
• Continue frying until all the balls have been fried.
• Place drained, fried balls into a large mixing bowl (or disposable roasting pan).
• Pour the honey into a large frying pan, and heat until bubbly, remove from heat.
• (Honey may be thinned with 2 to 3 Tablespoons of water to make a less sticky/sweet coating).
• Stir in grated orange peel (if desired) and pour honey mixture over the fried dough balls.
• With a wooden spoon, gently stir and toss the balls until all are evenly coated with honey.
• Using hands (or a spoon), place honey coated balls on to a large plate (or pie tin), mounding them into a cone/pyramid shape.
• Sprinkle with colored sprinkles.
• NOTE: If struffoli are too sticky to handle while shaping, slightly wet hands with cold water to help keep them from sticking to your hands while shaping.

STRUFFOLI RECIPE AND HISTORY - TRADITIONAL ITALIAN HONEY BALLS

Steps:

• Let the butter soften 30 minutes into the oven turned off with the light on, then cut it into pieces and stir with a fork until smooth and inflated.
• After that, grate the lemon and orange to obtain zests.
• Now, crack the eggs and pour them into a bowl along with the sugar, the softened butter, the lemon and orange zests, 2 drops of Rum or Brandy, 1 drop of Anise flavor, and 1 pinch of salt.
• Finally, whisk until consistent.
• Add the flour, a little at a time into the butter and eggs mixture.
• Pouring the flour, pinch the dough with your fingers until the liquid will be absorbed by the flour, creating a sort of pastry crumbs.
• Now, compact and stretch out the crumbs until obtaining a consistent dough.
• Eventually, wrap the dough ant store into the lower part of the fridge at least 2 hours.
• Take a fistful of dough and roll it into a log 1/2 inch thick.
• Now, reduce the log into pieces 1/2 inch long. After that, pour the sesame oil into a pot and place over medium heat until reach 356° F (180° C).
• Eventually, fry the Struffoli a little at a time until golden, then place on paper towels to dry the oil in excess.
• Pour the honey into a nonstick pan, big enough to contain Struffoli.
• Place the pan over low heat and stir until fluid.
• Finally, place the pan far from the heat and add Struffoli and sweet decorations.
• It is possible to serve Struffoli just prepared, but the following days they will be even more delicious!

HONEY-OAT POWER BALLS

Steps:

• Beat 1 cup each rolled oats and crunchy peanut butter with 1/2 cup sweetened shredded coconut and 1/3 cup each ground flaxseed, chopped dried cranberries and honey. Roll into 1-inch balls, then roll in ground flaxseed. Freeze until firm. Drizzle with more honey to serve.

SPINACH BALLS WITH HONEY MUSTARD DIPPING SAUCE

Steps:

• 1. Heat the oven to 350 degrees F. Line a cookie sheet with parchment cooking paper or non-stick aluminum foil. Set aside.
• 2. In a large bowl, combine the chopped spinach, melted margarine, eggs, parmesan cheese, dry stuffing mix, onion flakes and poultry seasoning. (If mixture seems dry, add the 1/2 cup liquid drained from spinach. You should be able to form mixture into a ball by squeezing .... a little liquid may run out between your fingers. This is ok.) Mix well. Form into 1 1/2" balls.
• 3. Place on prepared cookie sheet and bake for 20-25 minutes or until firm when touched and lightly browned. Remove from oven and cool slightly before serving.
• 4. Serve with honey mustard dressing on the side for dipping. You should have 24-30 spinach balls.

HONEY ALMOND DATE BALLS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grind the almonds in a food processor until finely chopped. Move chopped almonds to a baking sheet and toast in the oven for 5 to 7 minutes, until fragrant and just a shade darker.
• Coarsely chop dates and add to food processor. Pulse until finely chopped and dates form a ball. Remove from processor to a bowl.
• Add half of the ground almonds to the dates, leaving the reserved almonds on the baking pan to roll the balls in once formed.
• Add the honey to the date and almond mixture. Mix together until evenly mixed and smooth.
• Coat your hands with some vegetable oil so mixture does not stick too much.
• Form mixture into 1-1/2" balls. Roll each ball in ground almonds to coat well. Place in a sealed container until ready to eat.
• Any leftover chopped nuts for coating can be sprinkled over the balls to keep them from sticking together when moving.
• Will keep for up to 5 days at room temperature or up to a week in refrigerator.

HONEY TERIYAKI CHICKEN WITH RIPE PINEAPPLE SPEARS AND BLACK AND WHITE RICE BALLS

Steps:

• Preheat a grill pan or large griddle over medium high heat.
• Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat. Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.
• While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.
• While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.
• Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions.
• While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears. Cut off top and bottom of pineapple. Set pineapple upright and trim away skin in strips from top to bottom. Halve pineapple lengthwise and quarter each 1/2, lengthwise. The core is edible, but may be trimmed if you wish. Pineapple can be very acidic. Spears set in cold water for just 1 minute will keep the fruit from stinging your lips when it is eaten. Serve with chicken and rice balls

BEEHIVE SNACKS- PEANUT BUTTER HONEY BALLS

Steps:

• Combine icing sugar, peanut butter and honey in a small bowl.
• Add Rice Krispies (Rice Bubbles) and mix well.
• Put non-pareils in a shallow bowl.
• Make small balls from the mixture and toss in the non-pareils.
• Put onto lined tray and refrigerate for an hour until firm.
• Store in the fridge for a week.
• You can toss them alternatively in grated chocolate or chocolate sprinkles etc.
• NB: I found that the balls were a bit dry and the non-pareils didn't stick easily. I first dipped the balls into a mixture of 1 tablespoon of honey and two tablespoons of water, and then into the coating. This worked well for me, but I believe my peanut butter wasn't very oily which is why the mixture turned out a bit stiff. If you see that your balls are a bit dry, I recommend the extra step.

HONEY PECAN BALLS

Steps:

• Preheat oven to 300°F
• Mix together all ingredients except powdered sugar & roll into balls.
• Bake 40-45 minutes until brown.
• Roll in powdered sugar; let cool.
• Roll in sugar again & serve.

FRIED SWEET DOUGH BALLS WITH HONEY

Steps:

• Pulse together the flour, 1 tablespoon sugar, the lemon zest, orange zest, cinnamon, and salt in a food processor. Whisk together the eggs and vanilla in a separate bowl. Pour the egg mixture into the food processor with the motor running, and then drop in the butter pieces. Process until a smooth dough forms, about 30 seconds. Knead the dough on the counter a few times, then wrap in plastic and let rest at room temperature for 1 hour.
• Make the syrup: Combine the honey, the remaining 1/2 cup sugar, and 1/3 cup water in a medium skillet over medium heat. Bring to a boil, and cook until syrupy, about 6 to 7 minutes.
• In the meantime, heat 1 inch of vegetable oil in a pot or straight-sided skillet to about 365 degrees F, or until a piece of dough sizzles on contact. Pinch off a golf-ball-sized piece of dough, and roll into a rope about 1/2 inch wide. Cut the rope of dough into pieces the size of a hazelnut and roll into balls. Repeat until all the dough is used.
• Fry the struffoli in batches until puffed and deep golden, about 3 to 4 minutes per batch. Drain on a paper-towel-lined baking sheet, and repeat with the remaining struffoli.
• Toss the struffoli in the hot honey syrup, in batches, as many at a time as you can fit without crowding. Roll the struffoli in the syrup until well coated, then scoop them up with a slotted spoon or strainer, and drain off the excess syrup. Stack the struffoli in layers on a plate to form a cone, sprinkling each layer with the sprinkles as you stack. Repeat until all the struffoli are coated in the honey syrup and covered in sprinkles. Drizzle the completed stack of struffoli with any remaining syrup, if you wish.

PEANUT BUTTER HONEY BALLS

Steps:

• In a small bowl mix the milk powder, peanut butter, honey and graham cracker crumbs until blended. Shape into 1 inch balls and roll in chopped nuts; chill.