These evolved from an old Texan recipe for sausage balls that we once had at a party in the States years ago.
I love the combination of cheese and bacon and with the use of the Mexican cornflour these taste as if they have crushed corn chips in them plus, it makes them gluten free!
These freeze really well too, simply make up until the baking stage, instead of baking freeze them in single layers in ziplock bags for a later date.
Makes around 60 balls.
700 pork, minced
400 g bacon, minced
1 tablespoon dried sage
2 teaspoons dried oregano
2 teaspoons dried marjoram
1 teaspoon chilli flakes
1 teaspoon chipotle chilli powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
300g Cheddar cheese, grated
60g tapioca flour
100g rice flour
60 g masa lista, Mexican corn flour
1 teaspoon gluten free baking powder
60g butter, cubed
Combine the minced pork, minced bacon, sage, oregano, marjoram, chilli flakes, chipotle chilli, salt and pepper in a bowl.
In a separate bowl, weigh out the flours and baking powder, add the butter and rub in until it resembles breadcrumbs. Add the cheese and mix well through.
Add the flour mix to the meat and mix really, really well.
Form into balls, around 25g each.
Preheat the oven to 200degrees Centigrade.
Bake the balls, well spread out for 20 mins on lined baking sheets until golden.