Friday, May 19, 2017

Smokey Spicey Meatballs, Gluten Free

The other day I had a hankering for gourmet sausages. I even thought about making my own. When I saw how much work they were and how much equipment I'd have to get like a meat grinder and a sausage filler, I decided to make meatballs instead. These meatballs are so moist and delicious.

Preheat oven to 350 F. Place pork and sauteed onion, garlic, ginger, and peppers in a bowl and sprinkle with the spices. Mix with a spoon. Add shredded cheese and flour and mix well. Form into 1 1/2 inch balls; then roll in cracker crumbs. Place on olive oiled baking dish or pan. Bake for 15 minutes, turn and bake for another 15 minutes. Drain on a paper towel to absorb and excess fat released in cooking. Makes about 15 meatballs. Next time I think I'll raise the temperature to 375 F.  I wish I had an instant meat thermometers especially when cooking pork. I have a regular meat thermometer but it's too large to insert into a meatball.

one pound of ground pork (unseasoned)
3/4 cup of smoked gouda (you can substitute cheddar)
3/4 cup of gluten free baking flour
1/4 onion chopped fine and sauteed
3 garlic cloves chopped fine and sauteed
1/2 inch fresh ginger chopped fine and sauteed
2 mini bell peppers chopped fine and sauteed
1/2 teaspoon dried ground chipotle pepper
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper freshly ground
1/4 cup gluten free cracker crumbs (reserve till the end)

I rarely have anything with this much fat in it (you know how sausage is) but I figured one time every few months wouldn't hurt. Thanks for reading and for all your comments.


  1. My partner would like these.

  2. Hi Sue, thanks, Gary raved about them, lol.


I love suggestions, questions, critiques, thanks for your comment