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Sausage Cheese Balls Recipe
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Sausage Cheese Balls Recipe

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5 3 6
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These bite-size meatballs ae a favorite of Anna Damon from Bozeman, Montana. You can substitute your favorite cheese for the cheddar or serve the appetizers with Dijon mustard or sweet-and-sour sauce instead of barbecue sauce.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1/2 cup shredded cheddar cheese
  • 3 tablespoons biscuit/baking mix
  • 1 tablespoon finely chopped onion
  • 1 tablespoon finely chopped celery
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1/4 pound bulk pork sausage
  • Sweet-and-sour and barbecue sauce, optional

Nutritional Facts

6 piece: 265 calories, 18g fat (8g saturated fat), 60mg cholesterol, 685mg sodium, 10g carbohydrate (2g sugars, 0g fiber), 18g protein .

Directions

  1. In a small bowl, combine the first six ingredients. Crumble sausage over mixture and mix well. Shape into 1-in. balls.
  2. Place in a shallow baking pan coated with cooking spray. Bake, uncovered, at 375° for 12-15 minutes or until no longer pink. Drain on paper towels. Serve with sauces if desired. Yield: 1 dozen.
Originally published as Sausage Cheese Balls in Cooking for 2 Winter 2007, p39

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.


Reviews for Sausage Cheese Balls

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
CydDelve 215844
Reviewed Dec. 25, 2014

"These were very good, but a bit heavy and greasy. I think next time I would make 24 balls so they would be more bite-sized and appetizer-ish. But the flavor is terrific; they are delicious!"

MY REVIEW
Appy_Girl 93239
Reviewed Aug. 3, 2013

"This recipe does earn those 5 stars. They are cheesy, moist and delicious. Love the little crunch surprise from the celery.

Mixture is great to work with. Bake time is right on."

MY REVIEW
carlthelma@hotmail.com 143684
Reviewed Dec. 20, 2007

"Made these for a party at the Moose lodge. They went over great. Made recipe using 2 lbs. of Jimmy Dean sausage. Then made another using 2 lbs. of italian sausage. Every body raved about both."

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