Tag Archives: sausage balls

TexMex Jalapeño and Mozzarella Stuffed Meatballs

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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.

Ingredients

50g masa lista, Mexican corn flour

75g glutinous rice flour

1 tablespoon gluten free baking powder

50g butter

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

Method

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.

Bacon and Cheese Sausage Balls

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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.

Ingredients

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

Method

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.