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.