Cuban Studs

Makes 48 Appetizers Servings

When I first moved to Montana in December of 2008, I was invited to an "International Finger Foods" Christmas Eve party. Being a native born Miami girl, I immediate thought of Cuban Sandwiches. This recipe combines the idea of easy to make sausage balls with a Cuban classic for a delicious and different bite everyone will enjoy. They can also be done in mini muffin tins just as easily.

Ingredients

1 pound ground pork (not sausage)
1/2 pound diced ham
2 cups shredded Swiss cheese
1 cup all purpose baking mix
1/4 teaspoon fireshly ground black pepper
1 egg. lightly beaten
1/4 cup mayonnaise
1/8 cup prepared Dijon-style mustard
48 small dill pickle slices

Directions

  1. Preheat oven to 350 degrees F. Prepare two cookie sheets with nonstick foil.
  2. In a large bowl, combine the pork, ham, cheese, baking mix, pepper, and egg. Mix well. Using a small scoop, place 24 balls of mixture on prepared cookie sheets. Pat down meatballs into patty shapes. Bake for 15-20 minutes in the preheated oven. Use a spatula to flatten patties again when removed from the oven.
  3. While the meat mixture bakes, in a small bowl, combine the mayonnaise and mustard well. Transfer into a zipper sandwich bag for piping (cut off a very small corner when ready to decorate to make a thin piped line). Decorate appetizers with one small pickle slice and swirl of mustard sauce.
  4. Serve while warm.