These sausage balls are the perfect bite-size combination of cheese, meat and biscuits — all rolled into one. A staple around the holidays in the South, they are perfect on their own as an appetizer, or served as a side dish at your holiday table.
| Level: | Easy |
| Total: | 55 min |
| Active: | 25 min |
| Yield: | 38 balls |
Ingredients
- 1 pound spicy Italian sausage, casings removed
- 4 cups grated extra-sharp Cheddar
- 2 cups baking mix, such as Bisquick
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Instructions
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
- In a large bowl, combine the sausage, Cheddar, baking mix, garlic powder and salt and knead with your hands until a homogenous dough forms (this will take about 5 minutes). Pinch off golf ball-size pieces of dough, roll them into balls and arrange them 1 inch apart on the prepared baking sheets.
- Bake until the sausage balls are golden brown and cooked through, about 25 minutes. Let cool for 5 minutes and serve warm or at room temperature. Store any leftover sausage balls in an airtight container for up to 1 week.
Nutrition Facts
| Serving Size | 1 of 38 servings |
| Calories | 123 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 6 g |
| Cholesterol | 23 mg |
| Sodium | 281 mg |
Reviews
MY HUSBAND BOUGHT REGULAR ITALIAN GROUND SAUSAGE. THEY TURNED OUT VERY HARD AND SEEMED VERY DRY. NEXT TIME I’M GOING TO OMIT THE FLOUR AND DEFINATELY USE SPICY ITALIAN SAUSAGE OR GIVE UP ALL TOGETHER. I’D SAY 6 OUT OF 8 PEOPLE FOR NEW YEARS EVE DIDN’T ENJOY THEM PREPARED AS THE RECIPE DICTATES.
add a little bit of milk to to the mix. WAY BETTER
A little dry, but very flavorful! The dryness could be due to the convection setting. ♀️