Sausage Balls
- Level: Easy
- Yield: 40 balls
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 40 servings
- Calories
- 80
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 5
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 4
- Cholesterol
- 14
- Sodium
- 220
- Total: 40 min
- Active: 15 min
Ingredients
1 pound ground pork sausage, such as Jimmy Dean, at room temperature (see Cook’s Note)
2 cups biscuit baking mix, such as Bisquick (see Cook’s Note)
1/2 cup thinly sliced scallions, optional
One 8-ounce package sharp Cheddar, grated
Directions
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment.
- Combine the sausage, baking mix and scallions if using in a large bowl and gently knead with your hands until the baking mix is fully incorporated. Add the Cheddar and continue to mix until the cheese is evenly distributed.
- Using a tablespoon to scoop, divide the mixture into walnut-size pieces and shape into balls with your hands. Arrange on the lined baking sheets about 2 inches apart, about 20 balls per baking sheet.
- Bake until the sausage balls are golden brown and cooked through, about 26 minutes. Serve warm or at room temperature.
Cook’s Note
Allow the sausage to come to room temperature for 30 minutes before using. This will make the sausage easier to knead and absorb the biscuit mix better. When measuring dry ingredients like biscuit mix, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the biscuit mix resulting in dry baked goods.)