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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

egg whites

½ cup quick gluten-free oats

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.

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