Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Tex-Mex Sausage Balls
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- Level: Easy
- Total: 50 min
- Yield: 8 to 12 servings (45 to 50 sausage balls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 451
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 84 mg
- Sodium
- 753 mg
As a girl, Ree remembers eating her grandmother’s sausage balls. They were quite plain and made using a boxed biscuit mix; however, they were so simple to make. Ree has developed her own recipe to serve as an appetizer when she is throwing a party.
- Level: Easy
- Total: 50 min
- Yield: 8 to 12 servings (45 to 50 sausage balls)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 451
- Total Fat
- 33 g
- Saturated Fat
- 14 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 17 g
- Cholesterol
- 84 mg
- Sodium
- 753 mg
Ingredients
Sausage Balls:
Dipping Sauce:
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Directions
- For the sausage balls: Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, mix the flour, masa harina flour, baking powder, chili powder and cumin.
- In a large bowl, crumble the sausage, then add the cream cheese, pepper jack cheese, cilantro, jalapeño and the flour mixture. With clean hands, mix until combined.
- Scoop and roll the mixture into 1-tablespoon-sized balls, adding them to the baking sheets as you go.
- Bake until golden brown and cooked through, 18 to 22 minutes.
- For the dipping sauce: Meanwhile, combine the sour cream, mayonnaise, chipotle, honey, cilantro and lime juice in a small bowl.
- Serve the sausage balls warm with the dipping sauce on the side.
