Servings:
2½ pounds
Ready In:
15 Minutes
Type of Recipe:
Performance Food
Good For:
Snack, Lunch, Dinner
Asian Sticky Ginger Cannon Balls
One of my favorite Cannon Ball recipes! I love to make these smaller in size and serve them in lettuce cups with shredded angel hair cabbage and a Thai peanut sauce or as a source of protein in my ramen bowls. Occasionally I’ll even use these as a filling for dim sum and steam them “doughless,” or in a clean, homemade wrapper. Feel free to pour some honey on them before serving – it makes them deliciously sticky sweet!
Ingredients
2 pounds lean organic ground chicken, turkey, or pork
4 egg whites
½ cup quick gluten-free oats
2 garlic cloves, minced
1 tbsp. fresh ginger, grated
1 large jalapeno, seeded, finely chopped
6 large scallioins, finely chopped
4 tbsp. tamari sauce
1 tsp. sesame oil
1 tsp. Madras curry powder
¼ tsp. white pepper
4 tbsp. coconut oil, melted
Step by Step Instructions
Step 1
Prepare ingredients as suggested above. Preheat standard oven to 450 degrees. Melt coconut oil in large cast iron skillet, and reserve to the side.
Step 2
In your stand mixer with paddle attachment, all meatball ingredients. Mix until uniformly combined. Cover and chill for 1 hour.
For medium to large meatballs:
Using a medium to large scoop (equal to ½ cup or larger), scoop the mixture into 12-14 portions, in a single layer on pan.
Bake for 15-20 minutes or until desired degree of doneness.
For small-sized sliders:
Using wet hands, form 1½ to 2 inch balls out of mixture.
Place in a single layer on sheet pan and bake for about 15 minutes, or until desired degree of doneness.
Follow Joanie: