Mini Cheesy Sausage Balls Recipe 🧆 • A Great Bite! - Episode 982

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while processed cheese is often less expensive.

bisquick mix

🥗Healthier: homemade biscuit mix

💰Cheaper: all-purpose flour + baking powder

Homemade options can be healthier and cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is cost-effective.

sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage reduces fat content, while pork sausage is often cheaper.

Remove the casings from the Italian sausages by slicing lengthwise with a sharp knife and peeling them off.

Transfer the sausage links to a large bowl.

Add white onions to the bowl.

Add roasted red peppers to the bowl.

Add Italian seasoning to the bowl.

Add red pepper flakes to the bowl.

Add cream cheese to the bowl.

Add sharp Cheddar cheese to the bowl.

Add 1/4 cup of fresh chopped parsley to the bowl.

Add self-rising flour to the bowl.

Mix the ingredients using your hands until well combined, ensuring to squeeze any chunks of cheese into the mixture.

Cover the mixture with cling film, making sure it touches the surface, and transfer to the fridge to chill for 1 hour.

After 1 hour, take the mixture out of the fridge and form mini balls using wet hands to prevent sticking.

Use a small scoop to portion the mixture, roll it in your hands, and place it on a lightly greased baking sheet lined with foil.

Shape all the mixture into balls, which should yield about 40 mini balls.

Transfer the baking sheet to a preheated oven at 425ºF and bake for 18 minutes.

After 18 minutes, turn the oven to broil and cook for an additional 2 minutes to achieve a nice color.

Remove the sausage balls from the oven and place them on a large plate or baking sheet lined with paper towels to absorb excess fat.

Let the sausage balls rest for about 5 minutes before transferring them to a serving plate with a dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens