Easy sausage balls
The unfortunately, yet accurately named sausage balls stem from a family recipe. A recipe like this seems like a thing that could only come from the southern United States – I mean, mixing sausage with Bisquick and cheese doesn't seem like a natural instinct for anyone but a grandmother with a drawl.
In their simplicity though, these sausage balls are very flavorful, very easy and excellent even when prepared ahead of time.
Salty and tangy cheese meets with the spice of the all-natural pork sausage with harmony, and the slight sweetness of the Bisquick – which is a binder more than anything - keeps the breakfast treat from being too savory. I use sour cream - where many recipes might call for eggs and milk - because it helps keep the sausage balls from getting dry. A final addition of grated parmesan helps create a crisp, cheesy shell that helps this dish meat some of the requirements of a normal meatball.
These aren't remotely dairy-, gluten- or meat-free. But, good news, the recipe yields about 30 balls (serving size is about three or four balls), so this is a great choice for feeding your family Sunday morning.
What you need
1 lb all natural pork sausage (uncooked)
1 cup Bisquick
1/4 cup sour cream
3 cups cheddar cheese
1/4 cup Parmesan cheese
How to do it
Preheat oven to 350-degrees F. Line a baking sheet with parchment paper or foil (for easy clean-up!) and lightly grease.
In a large mixing bowl, use your hands to combine all of the ingredients.
Once all of the ingredients have been incorporated, wash your hands.
Using a tablespoon or tablespoon-sized ice cream scoop, form sausage balls (about the size of a golf ball is right) and place them on the baking sheet, keeping about 1/2 inch between all of the sausage balls.
Once you've used all of the sausage ball mixture, place baking sheet in the oven and cook sausage balls for 25-28 minutes, or until the sausage balls have started to brown on the top.
Serve hot, cold or at room temperature. Store in an airtight container in the fridge for up to three days, and reheat in the oven or microwave.
You can also prepare the sausage ball mixture up to a day ahead of time and cook off the following morning.