He got the recipe from a really great book: Well Fed: Paleo Recipes for People Who Love to Eat. I mean, common, how is that not perfect for us? It's a really great book.
Bora Bora Fireballs:
1/2 teaspoon plus 1/2 teaspoon salt
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned crushed pineapple, sugar-free, packed in its own juice
2 tablespoons coconut aminos
1 1/2 teaspoons dried ginger
3 cloves garlic, minced (about 1 tablespoon)
3-4 scallions, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground pork
1. Preheat the oven to 350 and line a cookie sheet with either foil or parchment paper. While the oven is preheating, toast the shredded coconut in a pan. Once toasted, put aside and sprinkle with 1/2 teaspoon of salt and 3/4 teaspoon cayenne pepper.
2. Drain pineapple in a sieve over a bowl or cup, we'll use the juice later. Add the drained pineapple to a large bowl.
3. Add to the bowl 1/2 teaspoon salt, 1 teaspoon cayenne, coconut aminos (like boy sauce but without the soy), ginger, garlic scallions, jalapenos and eggs. Mix together well then, using your hands, crumble in the ground pork. Knead with your hands until well combined.
4. Using about 1 tablespoon of meat mixture, make meatballs. Dip in the pineapple juice then roll in the shredded coconut. Make sure to press the coconut into the meat by rolling the meatball in your palms.
5. Bake in the oven 25-30 minutes.
They'll make your whole house smell amazing. We ate them with stir fry and sunshine sauce (which is slowly becoming a house-hold staple here).
Jake and I made a batch, ate about 1/4 for lunch that day then divided them up into batches of 5 and put them in the freezer. This way, you can grab some on your way to work! They are sooooooooo good!