Type of Recipe:
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!
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
Prepare ingredients as suggested above. Preheat standard oven to 450 degrees. Melt coconut oil in large cast iron skillet, and reserve to the side.
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.