Sausage Balls Recipe

Instructions

• Preheat oven to 350 degrees.  Cover a large baking sheet with parchment paper. 
• Add the pork sausage and Bisquick baking mix to a large bowl. Using your hands, combine the mixture together as much as possible.
• Add the shredded cheddar, milk, Worcestershire sauce, minced onion, minced garlic, and fresh ground black pepper. Using your hands again, mix it all together.  
• Roll the mixture into golf ball-sized balls and place them on the prepared baking sheet with about 1-inch space between the balls. Bake for 20-25 minutes or until golden brown and cooked through. For best results, serve promptly. 

Notes

• You can use any ground pork sausage or Italian sausage. I like to choose one that is not too lean and one that does not have too much fat. The fat in the sausage gives it flavor, but I don’t like it floating in grease.
• Let the pork sausage and cheddar come to room temperature for 30-40 minutes, but do not let them sit longer than that for safety reasons. 
• A 2-tablespoon cookie scoop is ideal for portioning out the mixture for uniform-sized meatballs.
• For a flavor variation, try adding a little Italian seasoning, Cajun seasoning, or crushed red pepper.
• I like to use parchment paper for even browning, optimal baking, and easy clean-up.
• Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave at reduced power.

Nutrition

Calories: 432kcal | Carbohydrates: 17g | Protein: 20g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 79mg | Sodium: 909mg | Potassium: 215mg | Fiber: 1g | Sugar: 4g | Vitamin A: 499IU | Vitamin C: 1mg | Calcium: 378mg | Iron: 1mg