These are a cross between Texan sausage balls and a stuffed Italian meatballs but it does work, trust me!
These are gluten free as the breadcrumb mix is based very loosely on the American style biscuit mix but using masa lista and rice flour instead, this mix makes a much lighter meatball, as if it is full of wheat breadcrumbs!
The oven has to be hot to ensure the outside of the ball seals before the mozzarella melts!
Makes 20, serves 6.
50g masa lista, Mexican corn flour
75g glutinous rice flour
1 tablespoon gluten free baking powder
1 tablespoon smoked paprika
3 tablespoons dried oregano
1-2 teaspoons chipotle chilli powder
salt and pepper
200g Cheddar, grated
1kg minced pork
20 mini fresh mozzarella balls
10 slices jalapeño chilli, pickled or fresh
In a large bowl, measure the flours and baking powder, add the cubed butter.
Rub the butter into the flours until it resembles breadcrumbs.
Add the smoked paprika, oregano, chipotle powder, salt, pepper and grated cheese.
Mix well and then add the minced pork, using your hands, squish the meat through the flour and cheese mix until completely combined.
Divide the meat into 20 portions.
Flatten a portion and stuff with a mozzarella ball and half a slice of jalapeño. Form into a ball ensuring a good seal. Repeat with the remaining meat.
Set the meatballs aside in a fridge for at least 2 hours.
Preheat the oven to 210 degrees Centigrade.
Line a baking sheet with baking parchment.
Bake the meatballs for 20-25mins until golden.