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Sausage and Cheese Balls

Sausage and Cheese Balls
  • Prep 20 min
  • Total 45 min
  • Servings 90

These seasoned meatballs roll in first place for Pattie Petty's family! Another fine recipe from the Betty Crocker Racing Family collection. ...MORE+ LESS-

Ingredients

3
cups Original Bisquick™ mix
1
pound bulk pork sausage
4
cups shredded Cheddar cheese (16 ounces)
1/2
cup grated Parmesan cheese
1/2
cup milk
1/2
teaspoon dried rosemary leaves
1/2
teaspoon parsley flakes
Barbecue sauce, if desired

Steps

Hide Images
  • 1
    Heat oven to 350ºF. Grease jelly roll pan, 15 1/2x10 1/2x1 inch.
  • 2
    Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.
  • 3
    Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Expert Tips

  • Pattie's Recipe Tips:
  • "Go ahead and mix this with your hands if you like. It makes it easier to work with."
  • "If you happen to have a 12-ounce tube of frozen sausage on hand, you can use it instead of 1 pound."
  • "I like to serve this with barbecue sauce or sweet and sour sauce."
  • Make these popular sausage-cheese balls up to a day ahead of time and refrigerate. Bake as directed.
  • You can use 1 1/2 teaspoons chopped fresh parsley instead of the parsley flakes.
  • For holiday ham balls, use 1 1/2 cups finely chopped fully cooked ham instead of the pork sausage, omit the rosemary and add 2 tablespoons parsley flakes and 2/3 cup milk. Mix and bake as directed in the recipe.
  • It's true. You don't need to cook the sausage before using it when making this recipe.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
45
Calories from Fat
25
% Daily Value
Total Fat
3 g
Saturated Fat
2 g
Cholesterol
5 mg
Sodium
130 mg
Potassium
20 mg
Total Carbohydrate
3 g
Dietary Fiber
0g
Protein
3 g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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